Influence of culinary practices on protein and lipid...

Food and Chemical Toxicology 2020 / 07 Vol. 141

Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

Sobral, M. Madalena C., Casal, Susana, Faria, Miguel A., Cunha, Sara C., Ferreira, Isabel M.P. L.V. O.
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Volume:
141
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2020.111401
Date:
July, 2020
File:
PDF, 3.71 MB
2020
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