European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activity
Fuente:
Food Chemistry
Publication date: 15 November 2026Source: Food Chemistry, Volume 529Author(s): Sara Ragucci, Nicola Landi, Laura Alberico, Rosita Russo, Monica Rienzo, Nicola Giarretta, Michele Saviano, Angela Chambery, Pasqualina Woodrow, Antimo Di Maro