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when heated, myoglobin unfolds, exposing the heme cofactor that accelerates browning and steers aroma toward cooked-meat. Food chemists have shown that adding heme or iron shifts volatile profiles in exactly those directions
Mabbott NA (2015) A breakdown in communication
Lee, A.R
37, 38 On the other hand, cells that limit inflammation, such as regulatory T cells (Treg), 39 anti-inflammatory macrophages and quiescent memory T cells that carry the CD8 antigen, exhibit oxidative metabolism with more limited rates of glycolysis
[DOI] [PubMed] [Google Scholar] 122.Charyasriwong S., Haruyama T., Kobayashi N
