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Mitra, B., Lametsch, R., Akcan, T. and Ruiz-Carrascal, J. (2018) Pork Proteins Oxidative Modifications under the Influence of Varied Time-Temperature Thermal Treatments: A Chemical and Redox Proteomics Assessment. Meat Science, 140, 134-144.
https://doi.org/10.1016/j.meatsci.2018.03.011

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