Mechanism of Lipid Peroxidation in Meat and Meat Products -A ReviewByungrok Min, Dong Uk Ahn|Food Science and Biotechnology|2005Cited by 460
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh MeatsByungrok Min, Dong Uk Ahn, Joseph C. Cordray et al.|Journal of Food Science|2008Cited by 153
Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine MusclesDanyi Ma, Byungrok Min, Yuan H. Brad Kim et al.|Journal of Agricultural and Food Chemistry|2017Cited by 104