Oxidation‐Initiated Myosin Subfragment Cross‐Linking and Structural Instability Differences between White and Red Muscle Fiber Types

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|80|2|C288-C297

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.2, 2015-02, pp. : C288-C297

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