Fig. 7
MALDI-TOF MS spectrum of (a) buffalo meat oxymyoglobin (0.15 mM) reacted with HNE (1.0 mM) and b goat meat oxymyoglobin (0.075 mM) reacted with HNE (0.5 mM) at pH 7.4 and 37 °C for 3.5 h
Fig. 7 | Proteome Science
MALDI-TOF MS spectrum of (a) buffalo meat oxymyoglobin (0.15 mM) reacted with HNE (1.0 mM) and b goat meat oxymyoglobin (0.075 mM) reacted with HNE (0.5 mM) at pH 7.4 and 37 °C for 3.5 h
Proteome Science