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Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef LoinMIN, B; AHN, D. U.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, C41-C48Article

Model Studies on the Degradation of Phenylalanine Initiated by Lipid Hydroperoxides and Their Secondary and Tertiary Oxidation ProductsZAMORA, Rosario; GALLARDO, Emerenciana; HIDALGO, Francisco J et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 17, pp 7970-7975, issn 0021-8561, 6 p.Article

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