Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

Citation
Pazos, M., Maestre, R., Gallardo, J. M., & Medina, I. (2013). Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin. Food Chemistry, 136(1), 64–72. https://doi.org/10.1016/j.foodchem.2012.07.109
DOI:
DOI: 10.1016/j.foodchem.2012.07.109
Year of publication:
2013
Authors participating in BCBHub:
Manuel Pazos Palmeiro