Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

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Protein Assembly, Natural Sciences, Structural Proteins +8

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Statistical Thinking, Statistical Foundation, Statistical Evidence +5

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Bayesian Statistics, Statistical Foundation, Statistical Evidence +7

[30] Microsomal lipid peroxidation

John A. Buege, Steven D. Aust · Methods in enzymology on CD-ROM/Methods in enzymology · 1978 · 13.1K citations

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