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Effects of protein phosphorylation on color stability of ground meat

Meng Li1, Xin Li1, Jianzeng Xin1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.

Food Chemistry
|October 22, 2016
PubMed

Keywords:
GlycolysisMeat colorMyoglobinProtein phosphorylationRedox stability

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