Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

By C. Guyon, A. Meynier, M. Lamballerie. 2016

329 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Insect Science

View Paper: https://www.semanticscholar.org/paper/bd40bcf01be7ffab4af6137c956847b9040019df

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Lorenzo
2. F. Barba
3. R. Domínguez
4. Wangang Zhang
5. M. Pateiro
6. M. Gagaoua

Citations in the corpus

• A Comprehensive Review on Lipid Oxidation in Meat and Meat Products (2019, background): “In addition to contributing to the aroma of meat, aldehydes are also important because they react with proteins causing modifications that result in changes in nutritional and organoleptic properties [28].”