Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle
Artikel i vetenskaplig tidskrift, 2021
Unsaturation Transmission Electron Microscopy (TEM)
Muscle microstructure
Myoglobin
Lipid oxidation
Phospholipids
Författare
Haizhou Wu
Nanjing Agricultural University
University of Wisconsin Madison
Shulan Xiao
Nanjing Agricultural University
Jie Yin
University of Wisconsin Madison
Jianhao Zhang
Nanjing Agricultural University
Mark P. Richards
University of Wisconsin Madison
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 336 127729Ämneskategorier
Livsmedelsvetenskap
Livsmedelsteknik
Annan medicinsk grundvetenskap
DOI
10.1016/j.foodchem.2020.127729