Oxidation of myofibrillar proteins induced by peroxyl radicals : role of oxidizable amino acids

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dc.contributor.authorDorta Pérez, Eva
dc.contributor.authorAvila, F.
dc.contributor.authorFuentes Lemus, Eduardo Felipe
dc.contributor.authorFuentealba Patiño, Denis Alberto
dc.contributor.authorLópez Alarcón, Camilo Ignacio
dc.date.accessioned2020-12-10T22:46:28Z
dc.date.available2020-12-10T22:46:28Z
dc.date.issued2019
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodres.2019.108580
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2019.108580
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/49972
dc.language.isoen
dc.pagina.final8
dc.pagina.inicio1
dc.revistaFood Research Internationales_ES
dc.rightsacceso restringido
dc.titleOxidation of myofibrillar proteins induced by peroxyl radicals : role of oxidizable amino acidses_ES
dc.typeartículo
dc.volumenVol. 126
sipa.codpersvinculados237939
sipa.codpersvinculados186720
sipa.codpersvinculados160255
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