Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Published 2019 View Full Article

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Title
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
Authors
Keywords
Malondialdehyde, Myoglobin, Myofibrillar proteins, Oxidation, Rabbit
Journal
FOOD CHEMISTRY
Volume 288, Issue -, Pages 405-412
Publisher
Elsevier BV
Online
2019-03-10
DOI
10.1016/j.foodchem.2019.02.126

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