Art
J-GLOBAL ID：200902193769174391   Reference number：99A0883962

α,β-Unsaturated Aldehydes Accelerate Oxymyoglobin Oxidation.

α,β-不飽和アルデヒドがオキシミオグロビンの酸化を促進
Author (4)：
FAUSTMAN C

About FAUSTMAN C

(Univ. Connecticut, Connecticut)

About Univ. Connecticut, Connecticut

, 
LIEBLER D C

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(Univ. Arizona, Arizona)

About Univ. Arizona, Arizona

, 
MCCLURE T D

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(Univ. Arizona, Arizona)

About Univ. Arizona, Arizona

, 
SUN Q

About SUN Q

(Univ. Connecticut, Connecticut)

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Material：
Journal of Agricultural and Food Chemistry  (J Agric Food Chem)

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Volume： 47  Issue： 8  Page： 3140-3144  Publication year： Aug. 1999 
JST Material Number： C0251A  ISSN： 0021-8561  CODEN： JAFCAU  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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beef

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,...
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JST classification (1)：
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Raw meat quality and treatments 
(FJ12032O)

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4-Hydroxy-2-nonenal

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Terms in the title (4)：
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不飽和アルデヒド

About 不飽和アルデヒド

, 
オキシミオグロビン

About オキシミオグロビン

, 
酸化

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, 
促進

About 促進


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