Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat-Reference-Cited by-同舟云学术

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Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat

Published:2024-07 Issue: Volume:203 Page:116295
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Shuyun,Li Hongjun,Yang Li^ORCID,He Zhifei^ORCID

Publisher

Elsevier BV

Reference60 articles.

1. Conversion of amino acid residues in proteins and amino acid homopolymers to carbonyl derivatives by metal-catalyzed oxidation reactions;Amici;Journal of Biological Chemistry,1989

2. Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein;Bohrer;Trends in Food Science & Technology,2017

3. The sulfhydryl content of rabbit and trout myosins in relation to protein stability;Buttkus;Canadian Journal of Biochemistry,1971

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

5. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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