Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
Article in Food Chemistry (September 2024)
The most recent citing publications are shown below. View all 97 publications that cite this research output on Dimensions.
Article in Food Chemistry (September 2024)
Article in Applied Sciences (April 2024)
Monograph (April 2024)