The present study aimed at evaluating the effect of the exposure to oxidative conditions as well as of the incubation with different malondialdehyde concentration (MDA) on protein oxidation assessed by measuring carbonyls and free thiol groups on rabbit hind leg meat...
Soglia, F., Baldi, G., Petracci, M. (2021). Relationship between protein and lipid oxidation in rabbit hind leg meat. Auzeville-Tolosane : World rabbit science association.
Relationship between protein and lipid oxidation in rabbit hind leg meat
Soglia F.Primo
Writing – Original Draft Preparation
;Baldi G.Secondo
Formal Analysis
;Petracci M
Ultimo
Writing – Review & Editing
2021
Abstract
The present study aimed at evaluating the effect of the exposure to oxidative conditions as well as of the incubation with different malondialdehyde concentration (MDA) on protein oxidation assessed by measuring carbonyls and free thiol groups on rabbit hind leg meat...File in questo prodotto:
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