Reserves Storage on Muck Rack

Reserves Storage

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Articles

Lipid oxidation in foods and its implications on proteins

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By Reserves Storage, Lianxin Geng, Xin-Yun Wang, Gerson Lopes Teixeira
| Frontiers
1. Introduction Nowadays, food quality has attracted a considerable amount of attention. Food components and products undergo many chemical reactions during food processing, transportation, and storage. Since many nutrients are unstable, especially lipids and proteins, investigating their variation from food processing to storage is essential (1, 2).
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