Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system-Reference-Cited by-同舟云学术

Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system

Published:2022-12 Issue: Volume:396 Page:133710
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Yao,Zhang Long,Qiu Zehui,Yu Zheng,Shi Wenzheng,Wang Xichang

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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

4. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

5. Protein carbonyls in meat systems: A review;Estévez;Meat Science,2011

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