Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

Han Lu; Yongkang Luo; Rene Lametsch

doi:10.1016/j.foodchem.2017.09.076

Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

Han Lu, Yongkang Luo, Rene Lametsch

5 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	243
Pages (from-to)	277-284
Number of pages	8
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2017.09.076
Publication status	Published - 15 Mar 2018

Keywords

Myosin
Thiols
Cysteine
Methionine
Oxidation
LC/MS

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10.1016/j.foodchem.2017.09.076

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@article{289d6e20813a4fb59fc13163a9050699,

title = "Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork",

keywords = "Myosin, Thiols, Cysteine, Methionine, Oxidation, LC/MS",

author = "Han Lu and Yongkang Luo and Rene Lametsch",

year = "2018",

month = mar,

day = "15",

doi = "10.1016/j.foodchem.2017.09.076",

language = "English",

volume = "243",

pages = "277--284",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

AU - Lu, Han

AU - Luo, Yongkang

AU - Lametsch, Rene

PY - 2018/3/15

Y1 - 2018/3/15

KW - Myosin

KW - Thiols

KW - Cysteine

KW - Methionine

KW - Oxidation

KW - LC/MS

U2 - 10.1016/j.foodchem.2017.09.076

DO - 10.1016/j.foodchem.2017.09.076

M3 - Journal article

C2 - 29146339

SN - 0308-8146

VL - 243

SP - 277

EP - 284

JO - Food Chemistry

JF - Food Chemistry

ER -

Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

Keywords

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