The Characterization of Myoglobin and Myoglobin-Induced Lipid Oxidation in Frigate Mackerel
Author:
Affiliation:
1. Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
2. Zhejiang International Maritime College; Zhoushan China
3. State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12729/fullpdf
Reference20 articles.
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3. Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle;Chaijan;Food Chem.,2007
4. Lipid oxidation induced by oxymyoglobin with involvement of H2O2;Chan;Meat Sci.,1997
5. Studies on the physicochemical properties of milkfish myoglobin;Chen;J. Food Biochem.,2001
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