The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System.

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Journal of Food Science

• Publication date

  2015-11-02

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1111/1750-3841.13100PMID 26523477
• 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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