Myoglobin Oxidation in a Model System as Affected by Nonheme Iron and Iron Chelating Agents
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, Utah 84322
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0623182
Reference40 articles.
1. MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES
2. Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging
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