The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|C2640-C2646

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : C2640-C2646

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