Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat

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DOI:10.1016/j.foodchem.2022.134647
作者：Xinrong Bu, Huihui Wang, Yujiao Wang, Theodora Ojangba, Huaili Nan, Li Zhang, Qunli Yu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this study, the effects of different oxidation intensities on the degradation of myofibrillar protein by endogenous enzymes in iron-catalyzed oxidizing (IOS) and metmyoglobin oxidizing sy

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