Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
Jiarong Cao, Haixia Yan, Bo Ye, Yixiao Shen, Ling Liu
Topics & Concepts
MetmyoglobinMaillard reactionLipid oxidationChemistryMyoglobinFood scienceAntioxidantThiobarbituric acidBiochemistryTBARSFlavorPeroxideLipid peroxidationOrganic chemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthAnimal Nutrition and Physiology