Open AccessThermal Stability of Beef Myoglobin is Compromised by Reactive Lipid Oxidation Products
Author(s) -
Fernanda Medeiros Viana,
Carlos Adam Conté-Júnior,
Y. Wang,
S. Li,
J. Chen,
Haining Zhu,
Surendranath P. Suman
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0152
Subject(s) - myoglobin , chemistry , lipid oxidation , denaturation (fissile materials) , metmyoglobin , redox , chromatography , lipid peroxidation , thermal stability , food science , biochemistry , antioxidant , nuclear chemistry , organic chemistry