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Application of advanced methodologies for the analysis of protein oxidation in muscle foods (Pox-MEAT)
Date du début: 1 mai 2010, Date de fin: 30 avr. 2013,
The oxidation of food lipids has been profusely studied for decades whereas oxidized proteins have remained in the background. Nowadays, protein oxidation is a hot topic of increasing interest amongst food researchers because of the relevant and scientifically sound results derived from recent studies, including a previous EU-project (EIF Marie Curie; Pox-MUSCLE). Our studies in model systems cont ...
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