Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation
Author:
Funder
National Research Initiative
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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3. Production of superoxide from haemoglobin-bound oxygen under hypoxic conditions;Balagopalakrishna;Biochemistry,1996
4. Myoglobin-induced lipid oxidation: A review;Baron;Journal of Agricultural and Food Chemistry,2002
5. Studies on the functional properties of fish haemoglobins. II. The oxygen equilibrium of the isolated haemoglobin components from trout blood;Binotti;Archives of Biochemistry and Biophysics,1971
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