Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

Martine Morzel(Laboratoire Animal et Agroécosystèmes), Élisabeth Laville(Laboratoire Animal et Agroécosystèmes)

Meat Science

April 5, 2006

10.1016/j.meatsci.2006.02.005

Cited by 291

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