Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

Published 2015 View Full Article

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Title
Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 51, Pages 10957-10964
Publisher
American Chemical Society (ACS)
Online
2015-11-22
DOI
10.1021/acs.jafc.5b04107

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