Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
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| Description | scientific article published on 22 July 2016 |
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author: Mario Estévez Fábio Anderson Pereira Da Silva Valquíria Ferreira Marta Suely Madruga |
| Publication date | July 22, 2016 |
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