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Critical Reviews in Food Science and Nutrition
Volume 64, 2024 - Issue 15
Review Articles
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Haizhou Wua Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, SwedenCorrespondence[email protected]
https://orcid.org/0000-0003-2687-7102View further author information
https://orcid.org/0000-0003-2687-7102View further author information, Kathrine H. Bakb Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austriahttps://orcid.org/0000-0003-1725-6021View further author information
https://orcid.org/0000-0003-1725-6021View further author information, Gheorghe V. Goranc Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romaniahttps://orcid.org/0000-0003-1306-1331View further author information
https://orcid.org/0000-0003-1306-1331View further author information & Nantawat Tatiyaborwornthamd Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, ThailandCorrespondence[email protected]
https://orcid.org/0000-0003-1016-8379View further author information
https://orcid.org/0000-0003-1016-8379View further author information