The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study
Van‐Ba Hoa, Soo‐Hyun Cho, Pil‐Nam Seong, Sun Moon Kang, Yun-Seok Kim, Sung‐Sil Moon, Yong‐Min Choi, Jin‐Hyoung Kim, Kuk‐Hwan Seol
Topics & Concepts
ChemistryMyoglobinFood scienceLipid oxidationPolyunsaturated fatty acidVitaminRedoxBiochemistryChromatographyFatty acidAntioxidantOrganic chemistryMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals