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The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

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Authors: Yingyang Zhang, Jing Tang, Jianying Zhao, Haizhou Wu, Yasir Allah Ditta, Jianhao Zhang

Journal: Journal of Food Science

Published: 2 November 2015 · Vol. 80, Issue 12, C2640–6

Article: The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

←Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

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