Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage, RSC Advances, January 2021, Royal Society of Chemistry,
DOI: 10.1039/d1ra06872e.
You can read the full text:
Contributors
The following have contributed to this page
