Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin
作者： Mario Estévez , Marina Heinonen
DOI: 10.1021/JF903757H
关键词: Phenols 、 Food chemistry 、 Catechin 、 Copper 、 Gallic acid 、 Myoglobin 、 Chlorogenic acid 、 Rutin 、 Chromatography 、 Chemistry
摘要: … the formation of specific protein carbonyls, α-aminoadipic and … on protein oxidation is likely affected by the chemical structure of … The results obtained in this study, including the high and …
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