Title : Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate.

Pub. Date : 2020 Feb

PMID : 31646643






1 Functional Relationships(s)
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1 When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. Porphyrins myoglobin Homo sapiens