Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?
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| Description | scientific article published on 13 August 2019 |
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author: Berker Nacak Burcu Öztürk-Kerimoğlu Meltem Serdaroğlu Hazal Özyurt |
| Publication date | August 13, 2019 |
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