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Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

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Authors: Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, Ingrid Undeland

Journal: Food Chemistry

Published: 31 May 2022 · Vol. 393, 133356

Licence: CC BY

Article: Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

←Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics→

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