Protein oxidation and implications for muscle food quality.

By Y. Xiong. 2000

328 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c44e4a6e7ed35d1416ddc69c5503e06a9c622b55

How researchers see this paper

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

1. C. Leygonie
2. T. J. Britz
3. Louwrens Christiaan Hoffman
4. N. A. Mir

Citations in the corpus

• Impact of freezing and thawing on the quality of meat: review. (2012, background): “These increase the degree and rate of protein oxidation (Xiong, 2000).”
• Relationship between lipid and protein oxidation in fish (2019, unknown): “Generally, the po‐ tential initiators of lipid oxidation can also initiate the protein oxi‐ dation (Xiong, 2000).”