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Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin
Feibai Zhou, Sisse Jongberg, Mouming Zhao, Weizheng Sun,
Leif Horsfelt Skibsted
9
Citations (Scopus)
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Dive into the research topics of 'Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin'. Together they form a unique fingerprint.
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Medicine & Life Sciences
oxymyoglobin
100%
muramyl-NAc-(pentapeptide)pyrophosphoryl-undecaprenol
85%
Pork Meat
68%
Iron
42%
Lipids
25%
Metmyoglobin
24%
Proteins
18%
Oxygen
18%
Lipid Peroxides
15%
Sulfhydryl Compounds
13%
Oxygen Consumption
12%
Spectrum Analysis
12%
Agriculture & Biology
pork
51%
lipid peroxidation
42%
oxidation
37%
iron
37%
myofibrillar proteins
31%
oxygen
17%
proteins
17%
autoxidation
16%
lipid peroxides
15%
longissimus muscle
13%
thiols
12%
oxygen consumption
12%
spectroscopy
11%
Chemical Compounds
Lipid
35%
Oxidation Reaction
23%
Protein
21%
Dioxygen
10%
Autoxidation
8%
Thiol
6%
Spectroscopy
4%
Time
2%