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Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid

Thippeswamy Sannaveerappa1, He Cai, Mark P Richards

  • 1Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE 412 96 Göteborg, Sweden.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
HaemoglobinHb bindingLipid oxidationTBARSTrout Hb-type electrostatic interaction

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