The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
Ying Wu, Jieying Deng, Feiran Xu, Xiaomin Li, Lingjie Kong, Cong Li, Rong Sheng, Baocai Xu, Baocai Xu
Topics & Concepts
MetmyoglobinMyoglobinLeuconostoc mesenteroidesChemistryNitriteFood sciencePigmentEnzymeLeuconostocBiochemistryChromatographyNitrateBacteriaLactic acidOrganic chemistryBiologyLactobacillusGeneticsFermentationMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesBotanical Research and Applications