Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken - Concepedia

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

DOI Full Paper Access

71

Citations

32

References

2016

Year

Fábio Anderson Pereira da Silva, Valquíria Cardoso da Silva Ferreira, Marta Suely Madruga, Mario Estévez

Journal of Food Science and Technology

Food ChemistryBiochemistryJerky ChickenPhysiologyFeed AdditivePoultry FarmingCooking MethodAlkaline Amino AcidsMetabolismHealth Sciences

References

	Year	Citations

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