Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times
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DOI: 10.1080/10498850.2018.1506959
Abstract: ABSTRACT This study was aimed to investigate the effects of dietary β-carotene supplement for 42 days on lipid and protein oxidation biomarkers in carp meat at different times of storage. Seventy-five fish were divided into… read more here.
Keywords: protein oxidation; lipid protein; group; carp meat ... See more keywords