Effect of incubation temperature on the binding capacity of flavor compounds to myosin
Yujia He, Changyu Zhou, Chunbao Li, Guanghong Zhou
Topics & Concepts
ChemistryIsothermal titration calorimetryHexanalGibbs free energyMyosinHydrogen bondEnthalpyDissociation (chemistry)Octanalvan der Waals forceMass spectrometryFourier transform infrared spectroscopyChromatographyAnalytical Chemistry (journal)Organic chemistryPhysical chemistryMoleculeBiochemistryPhysicsQuantum mechanicsMeat and Animal Product QualityMuscle metabolism and nutritionthermodynamics and calorimetric analyses