Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

Research output: Contribution to journal › A1: Web of Science-article › peer-review

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	62
Pages (from-to)	12008-12014
ISSN	0021-8561
Publication status	Published - 9-Nov-2014

Cite this

@article{5382ac108b5342dc8fde50c2275ee819,

title = "Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine",

author = "Tine Rysman and Sisse Jongberg and \{Van Royen\}, Geert and \{Van Weyenberg\}, Stephanie and \{De Smet\}, Stefaan and Marianne Lund",

year = "2014",

month = nov,

day = "9",

language = "English",

volume = "62",

pages = "12008--12014",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

AU - Rysman, Tine

AU - Jongberg, Sisse

AU - Van Royen, Geert

AU - Van Weyenberg, Stephanie

AU - De Smet, Stefaan

AU - Lund, Marianne

PY - 2014/11/9

Y1 - 2014/11/9

M3 - A1: Web of Science-article

SN - 0021-8561

VL - 62

SP - 12008

EP - 12014

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -