Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source
Lipid pro-oxidative properties and deoxygenation/autoxidation patterns of hemoglobins from nonmigratory white-fleshed fish (winter flounder and Atlantic pollock) and migratory dark-fleshed fish (Atlantic mackerel and menhaden) were compared during ice storage at pH 7.2 and 6. A washed cod mince mode...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2004-07, Vol.52 (14), p.4444-4451 |
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