Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)

标题
Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 132, Issue 2, Pages 892-900
出版商
Elsevier BV
发表日期
2011-11-22
DOI
10.1016/j.foodchem.2011.11.060

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