Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun
Topics & Concepts
ChemistryFlavourHexanalSolubilityMyofibrilRadicalOxidative phosphorylationOrganic chemistryNuclear chemistryBiochemistryFood scienceMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals