@article{e4b80ba8e12b4945b6c3354e5e44e907,
title = "Effects of protein oxidation on the texture and water-holding of meat: a review",
keywords = "416 Food Science, Meat structure, net charge, meat quality, oxidized proteins, protein crosslinks, histidine, PORCINE MYOFIBRILLAR PROTEIN, IN-VITRO DIGESTIBILITY, HIGH-OXYGEN, LIPID OXIDATION, AMINO-ACIDS, LONGISSIMUS-DORSI, CROSS-LINKING, FRAGMENTATION INDEX, QUALITY ATTRIBUTES, SENSORY EVALUATION",
author = "Yulong Bao and Per Ertbjerg",
year = "2019",
doi = "10.1080/10408398.2018.1498444",
language = "English",
volume = "59",
pages = "3564--3578",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "TAYLOR & FRANCIS INC",
number = "22",
}