Fig. 6
Oxidation of goat meat oxymyoglobin reacted with HNE (treatment) and without HNE (control) at 25 °C, pH 5.6 and 37 °C, pH 7.4. Standard error bars are indicated (n = 3)
Fig. 6 | Proteome Science
Oxidation of goat meat oxymyoglobin reacted with HNE (treatment) and without HNE (control) at 25 °C, pH 5.6 and 37 °C, pH 7.4. Standard error bars are indicated (n = 3)
Proteome Science