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Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

Food ChemistryNutritionLipid AnalysisBiochemistrySoy ProteinAnimal NutritionFood AnalysisAlternative Protein SourceFood EngineeringInhibit Lipid OxidationMetabolismCooked Pork PattiesBiomolecular EngineeringFood TechnologyFood SafetyHealth Sciences