Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb.
Han T, Wang Z, Li C, Wang T, Xiao T, Sun Y, Wang S, Wang M, Gai S, Hou B, Liu D.
Han T, et al. Among authors: wang z, wang m, wang t, wang s.
Meat Sci. 2023 Oct;204:109239. doi: 10.1016/j.meatsci.2023.109239. Epub 2023 Jun 7.
Meat Sci. 2023.
PMID: 37301100