Research Progress of Antioxidants in Inhibiting Hemoglobin- Mediated Lipid Oxidation
Lipid oxidation is the main reason for the decline of meat quality. The lipid oxidation mediated by hemoprotein can not only cause meat odor and discoloration, but also further enhance the pro-oxidation activity of heme protein. During the processing and storage of meat products, antioxidants inhibi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060014 |