Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Journal of food science and technology

• Publication date

  2016-07-22

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1007/s13197-016-2287-8PMID 27784908PMCID PMC5055878
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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