A streamlined isolation method and the autoxidation profiles of tuna myoglobin
Author:
Funder
Fisheries Agency of Japan
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3068-3/fulltext.html
Reference30 articles.
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2. Birnbaum GI, Evans SV, Przybylska M, Rose DR (1994) 1.70 Å resolution structure of myoglobin from yellowfin tuna. An example of a myoglobin lacking the D helix. Acta Cryst D 50:283–289
3. Chaijan M (2008) Review: lipid and myoglobin oxidations in muscle foods. Songklanakarin J Sci Technol 30:47–53
4. Chen WL, Chow CJ (2001) Studies on the physicochemical properties of milkfish myoglobin. J Food Biochem 25:157–174
5. Chow CJ, Ochiai Y, Hashimoto K (1985) Effect of freezing and thawing on the autoxidation of bluefin tuna myoglobin. Bull Jpn Soc Sci Fish 51:2073–2078
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