The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
Keyword(s):
Processing caused different levels of formation of disulfide bonds, and associated it with protein structure changes and digested products.
2004 ◽
Vol 02
(01)
◽
pp. 215-239
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2003 ◽
Vol 53
(1)
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pp. 1-5
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