Novel DNPH-based method for determination of protein carbonylation in muscle and meat

Francesca Soglia, Massimiliano Petracci, Per Ertbjerg

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftFood Chemistry
Volym197
UtgåvaPart A
Sidor (från-till)670-675
Antal sidor6
ISSN0308-8146
DOI
StatusPublicerad - 15 apr 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap
  • 116 Kemi

Citera det här

Soglia, Francesca ; Petracci, Massimiliano ; Ertbjerg, Per. / Novel DNPH-based method for determination of protein carbonylation in muscle and meat. I: Food Chemistry. 2016 ; Vol. 197, Nr. Part A. s. 670-675.
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title = "Novel DNPH-based method for determination of protein carbonylation in muscle and meat",
keywords = "Protein oxidation, Protein carbonyls, Protein cross-linking, Protein solubility, OXIDATIVELY MODIFIED PROTEINS, PORCINE LONGISSIMUS-DORSI, MYOFIBRILLAR PROTEINS, CATALYZED OXIDATION, CHILLED STORAGE, QUALITY, MYOSIN, BEEF, SUSCEPTIBILITY, FRAGMENTATION, 416 Food Science, 116 Chemical sciences",
author = "Francesca Soglia and Massimiliano Petracci and Per Ertbjerg",
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Novel DNPH-based method for determination of protein carbonylation in muscle and meat. / Soglia, Francesca; Petracci, Massimiliano; Ertbjerg, Per.

I: Food Chemistry, Vol. 197, Nr. Part A, 15.04.2016, s. 670-675.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Novel DNPH-based method for determination of protein carbonylation in muscle and meat

AU - Soglia, Francesca

AU - Petracci, Massimiliano

AU - Ertbjerg, Per

PY - 2016/4/15

Y1 - 2016/4/15

KW - Protein oxidation

KW - Protein carbonyls

KW - Protein cross-linking

KW - Protein solubility

KW - OXIDATIVELY MODIFIED PROTEINS

KW - PORCINE LONGISSIMUS-DORSI

KW - MYOFIBRILLAR PROTEINS

KW - CATALYZED OXIDATION

KW - CHILLED STORAGE

KW - QUALITY

KW - MYOSIN

KW - BEEF

KW - SUSCEPTIBILITY

KW - FRAGMENTATION

KW - 416 Food Science

KW - 116 Chemical sciences

U2 - 10.1016/j.foodchem.2015.11.038

DO - 10.1016/j.foodchem.2015.11.038

M3 - Article

VL - 197

SP - 670

EP - 675

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - Part A

ER -