oxymyoglobin
/ˌɒksɪˌmʌɪə(ʊ)ˈɡləʊbɪn/Biochemistry
noun
The oxygenated (red) form of myoglobin, responsible for the red colour of fresh meat.
Origin
1930s. From oxy- + myoglobin.
| 单词 | oxymyoglobin |
| 释义 | oxymyoglobin/ˌɒksɪˌmʌɪə(ʊ)ˈɡləʊbɪn/Biochemistry noun The oxygenated (red) form of myoglobin, responsible for the red colour of fresh meat. Origin |
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