Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

Sisse Jongberg*, Marianne Nissen Lund, David I. Pattison, Leif Horsfelt Skibsted, Michael Jonathan Davies

*Corresponding author af dette arbejde
4 Citationer (Scopus)

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Keyphrases

Biochemistry, Genetics and Molecular Biology

Agricultural and Biological Sciences

Food Science