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Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Sisse Jongberg1, Marianne N Lund, Leif H Skibsted

  • 1Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark.

Journal of Agricultural and Food Chemistry
|October 25, 2014
PubMed

Keywords:
myofibrillar proteinsmyoglobinplant phenolsprotein oxidationprotein radicals

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