Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 836-840

  Naveena, B M ^a   Faustman, C ^b   Tatiyaborworntham, N ^b   Yin, S ^b   Ramanathan, R ^b   Mancini, R A ^b  

^a National Research Centre on Meat   (India)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

4 Hydroxy 2 nonenal; Lipid oxidation; Mass spectrometry; Myoglobin

Indexed keywords

4 HYDROXYNONENAL; HISTIDINE; MYOGLOBIN;

AMINO ACID SEQUENCE; ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CHICKEN; CONTROLLED STUDY; COVALENT BOND; ELECTROSPRAY MASS SPECTROMETRY; IN VITRO STUDY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; OXIDATION REDUCTION STATE; PH MEASUREMENT; PROTEIN MODIFICATION; PROTEIN SYNTHESIS; PROTEIN TARGETING; SPECIES DIFFERENCE; TANDEM MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; TURKEY (BIRD);

EID: 77951666612     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.062     Document Type: Article

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