Sign in
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
Journal article   Peer reviewed

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Zhaoming Wang, Zhifei He, A M Emara, Xiao Gan and Hongjun Li
Food chemistry, Vol.288, pp.405-412
01/08/2019
PMID: 30902311

Abstract

Animals Lipid Peroxidation Malondialdehyde - chemistry Meat - analysis Metmyoglobin - chemistry Metmyoglobin - metabolism Muscle Proteins - chemistry Myoglobin - chemistry Myoglobin - metabolism Oxidation-Reduction Protein Carbonylation Rabbits Reactive Oxygen Species - chemistry Spectrometry, Fluorescence

Metrics

1 Record Views

Details