Regarding protein oxidation, the carbonyl content established highly significant correlation coefficients with two fatty acids-derived metabolites, namely (11R,12S,13S)-Epoxy-hydroxyoctadeca-cis-9-cis-15-dien-1-oic acid and 9,10-epoxyoctadecanoic acid ( Table 3 ).
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Elderberry (<i>Sambucus nigra</i> L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers.
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