Protein Oxidation: Basic Principles and Implications for Meat Quality
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.577540
Reference138 articles.
1. Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Proteins by the Maillard Reaction
2. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)
3. Inhibition of Cysteine Protease Activity by NO-donors
4. Detection and Localization of Oxidized Proteins in Muscle Cells by Fluorescence Microscopy
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