European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activity.
- DOI
- 10.1016/j.foodchem.2026.151121
- Published
- 2026 Sep 9
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151121,
title = {European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activity.},
author = {Ragucci S and Landi N and Alberico L and Russo R and Rienzo M and Giarretta N and Saviano M and Chambery A and Woodrow P and Di Maro A},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151121},
url = {https://doi.org/10.1016/j.foodchem.2026.151121}
}RIS
TY - JOUR TI - European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activity. AU - Ragucci S AU - Landi N AU - Alberico L AU - Russo R AU - Rienzo M AU - Giarretta N AU - Saviano M AU - Chambery A AU - Woodrow P AU - Di Maro A PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151121 UR - https://doi.org/10.1016/j.foodchem.2026.151121 ER -
APA
S, R., N, L., L, A., R, R., M, R., N, G., M, S., A, C., P, W., & A, D. M. (2026). European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activity.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151121
Source records
- pubmed · retrieved 2026-09-26T16:53:24.382Z