Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, Chunbao Li, Hui Zhang
Topics & Concepts
LeghemoglobinFlavorProduction (economics)Context (archaeology)Food scienceBiologyGeneticsRoot nodulePaleontologySymbiosisBacteriaEconomicsMacroeconomicsMuscle metabolism and nutritionEndoplasmic Reticulum Stress and DiseaseEnzyme Structure and Function