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Oxidative Characteristics of Turkey Hemoglobin A Containing Covalently Bound Epigallocatechin Gallate

Jie Yin1, Wenjing Zhang1, Nantawat Tatiyaborworntham1

  • 1Meat Science and Animal Biologics Discovery, Animal and Dairy Sciences Department, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States.

Journal of Agricultural and Food Chemistry
|June 9, 2026
PubMed

Keywords:
heme proteinsoxidative rancidityprotein crystallographyquality deterioration; lipid oxidationquinonethiolturkey

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