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Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Haizhou Wua Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, SwedenCorrespondence[email protected] [email protected]
https://orcid.org/0000-0003-2687-7102View further author information
, https://orcid.org/0000-0003-2687-7102View further author information
Nantawat Tatiyaborwornthamb Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailandhttps://orcid.org/0000-0003-1016-8379View further author information
, Mahdi Hajimohammadic Faculty of Chemistry, Kharazmi University, Tehran, Iranhttps://orcid.org/0000-0002-5979-0196View further author information
, Eric A. Deckerd Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USAhttps://orcid.org/0000-0002-5159-4123View further author information
, Mark P. Richardse Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USAhttps://orcid.org/0000-0003-1152-9420View further author information
& Ingrid Undelanda Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Swedenhttps://orcid.org/0000-0002-9732-3644View further author information
Pages 153-171
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Published online: 02 Aug 2022
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