Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation.

Chen, Xiaosi; He, Zhifei; Wang, Zefu; Li, Hongjun

Chen, Xiaosi; He, Zhifei; Wang, Zefu; Li, Hongjun.

Afiliación

Chen X; College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
He Z; College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Wang Z; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Li H; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Foods ; 12(10)2023 May 18.

Article en En | MEDLINE | ID: mdl-37238862

Palabras clave

addition reaction; dynamic quenching; first-order kinetics; mediated oxidation; structural change

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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