| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541337 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Haemoglobin showed higher pro-oxidative activity than myoglobin. ⺠Haemin loss was associated with the acceleration of lipid oxidation. ⺠Changes in haemoglobin and myoglobin contributed to the quality loss of fish muscle during extended storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yaowapa Thiansilakul, Soottawat Benjakul, Sung Yong Park, Mark P. Richards,