Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin
- Author
- ESTEVEZ, Mario1 ; HEINONEN, Marina1
[1] Department of Food and Environmental Sciences, Food Chemistry, University of Helsinki, Helsinki 00014, Finland - Source
Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 7, pp 4448-4455, 8 p ; ref : 33 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- DNPH-method LC-ESI-MS Oxidation myofibrillar proteins phenolic compounds semialdehydes
- Keyword (fr)
- Chromatographie phase liquide Cuivre Fer Myoglobine Méthode Oxydation Phénols Protéine Spectrométrie masse Elément minéral Métal lourd
- Keyword (en)
- Liquid chromatography Copper Iron Myoglobin Method Oxidation Phenols Protein Mass spectrometry Inorganic element Heavy metal
- Keyword (es)
- Cromatografía fase líquida Cobre Hierro Mioglobina Método Oxidación Fenoles Proteína Espectrometría masa Elemento inorgánico Metal pesado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22642331
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf903757h 
https://dx.doi.org/10.1021/jf903757h
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