1.
Serdaro─člu M. Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement. meat_technology [Internet]. 1Nov.2023 [cited 24Jun.2024];64(2):427-31. Available from: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.2.82