Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 39, 2014, Pages 9544-9552

  Zhou, Feibai ^a   Zhao, Mouming ^a   Su, Guowan ^a   Sun, Weizheng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

aroma compounds; fluorescence quenching; myofibrillar protein; oxidative modification; SPME

Indexed keywords

AROMA COMPOUNDS; FLUORESCENCE QUENCHING; MYOFIBRILLAR PROTEINS; OXIDATIVE MODIFICATION; SPME;

HYDROXYL RADICAL; MUSCLE PROTEIN; PROTEIN BINDING; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEMISTRY; MASS FRAGMENTOGRAPHY; MEAT; MUSCLE FIBRIL; ODOR; OXIDATION REDUCTION REACTION; SOLID PHASE MICROEXTRACTION; SWINE;

ANIMALS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROXYL RADICAL; MEAT; MUSCLE PROTEINS; MYOFIBRILS; OXIDATION-REDUCTION; PROTEIN BINDING; SMELL; SOLID PHASE MICROEXTRACTION; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84907487120     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502540p     Document Type: Article

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