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Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

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Authors: Haizhou Wu, Shulan Xiao, Jie Yin, Jianhao Zhang, Mark P. Richards

Journal: Food Chemistry

Published: 8 October 2020 · Vol. 342, 128333

Article: Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

←Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

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