Role of Globin Moiety in the Chemical Structure of Curing Pigment
Author:
Affiliation:
1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, Iran
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf300023s
Reference23 articles.
1. Structural characterization of nitrosylhemochromogen of cooked cured meat: implications in the meat-curing reaction
2. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy
3. Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite
4. Preparation of the Cooked Cured-Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide
5. Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
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