Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat-Reference-Cited by-同舟云学术

Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat

Published:2023-03 Issue: Volume:404 Page:134647
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bu Xinrong,Wang Huihui,Wang Yujiao,Ojangba Theodora,Nan Huaili,Zhang Li,Yu Qunli

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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5. Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ-and m-calpain;Carlin;Journal of Animal Science,2006

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