The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study-Reference-Cited by-同舟云学术

The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

Published:2020-10-27 Issue:10 Volume:58 Page:3972-3980
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hoa Van-Ba,Cho Soo-Hyun,Seong Pil-Nam,Kang Sun-Moon,Kim Yun-Seok,Moon Sung-Sil,Choi Yong-Min,Kim Jin-Hyoung,Seol Kuk-Hwan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04860-1.pdf

Reference38 articles.

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4. Calsen CU, Moller JKS, Skibsted LH (2005) Heme-iron in lipid oxidation. Coord Chem Rev 249:485–498

5. Chauhan SS, England EM (2018) Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Sci 144:118–126

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