A novel method to stabilize meat colour: ligand coordinating with hemin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0625-z.pdf
Reference20 articles.
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3. Bonnett R, Charalambides AA, Martin RA (1978) Nitrosation and nitrosylation of haemoproteins and related compounds. Part 1. Porphyrins and metalloporphyrins. J.C.S. Perkin, I, 974–980
4. Bonnett R, Hursthouse M B, Scourides P A, Trotter J (1980a) Nitrosation and nitrosylation of haemoproteins and related compounds. Part 3. Attack at the vinyl groups of protoporphyrin dimethyl ester. X-ray analysis of 81(E)-81-nitroprotoporphyrin dimethyl ester. J.C.S. Perkin, I, 490–494
5. Bonnett R, Chandra S, Charalambides A A, Sales K D, Scourides P A (1980b) Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy. J.C.S. Perkin, I, 1706–1710
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