Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein

Author:

Wang Huihui,Song Yanyan,Liu Ziqi,Li Minghua,Zhang Li,Yu Qunli,Guo Zhaobin,Wei Jinmei

Funder

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Perspectives on warmed-over-flavor;Asghar;Food Technology.,1988

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

3. Protein damage and degradation by oxygen radicals. I: General aspects;Davies;Journal of Biological Chemistry,1987

4. Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure;Davies;Journal of Biological Chemistry.,1987

5. Chemical, physical, and functional properties of oxidized Turkey white muscle myofibrillar proteins;Decker;Journal of Agricultural and Food Chemistry,1993

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