Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork. / Lu, Han; Luo, Yongkang; Lametsch, Rene.

In: Food Chemistry, Vol. 243, 2018, p. 277-284.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Lu, H, Luo, Y & Lametsch, R 2018, 'Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork', Food Chemistry, vol. 243, pp. 277-284. https://doi.org/10.1016/j.foodchem.2017.09.076

APA

Lu, H., Luo, Y., & Lametsch, R. (2018). Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork. Food Chemistry, 243, 277-284. https://doi.org/10.1016/j.foodchem.2017.09.076

Vancouver

Lu H, Luo Y, Lametsch R. Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork. Food Chemistry. 2018;243:277-284. https://doi.org/10.1016/j.foodchem.2017.09.076

Author

Lu, Han ; Luo, Yongkang ; Lametsch, Rene. / Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork. In: Food Chemistry. 2018 ; Vol. 243. pp. 277-284.

Bibtex

@article{289d6e20813a4fb59fc13163a9050699,
title = "Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork",
keywords = "Myosin, Thiols, Cysteine, Methionine, Oxidation, LC/MS",
author = "Han Lu and Yongkang Luo and Rene Lametsch",
year = "2018",
doi = "10.1016/j.foodchem.2017.09.076",
language = "English",
volume = "243",
pages = "277--284",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

AU - Lu, Han

AU - Luo, Yongkang

AU - Lametsch, Rene

PY - 2018

Y1 - 2018

KW - Myosin

KW - Thiols

KW - Cysteine

KW - Methionine

KW - Oxidation

KW - LC/MS

U2 - 10.1016/j.foodchem.2017.09.076

DO - 10.1016/j.foodchem.2017.09.076

M3 - Journal article

C2 - 29146339

VL - 243

SP - 277

EP - 284

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 188635688