Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening

Silvia H. Libardi, Helene Pindstrup Kristensen, Daniel R. Cardoso, Leif Horsfelt Skibsted

16 Citationer (Scopus)

Fingeraftryk

Dyk ned i forskningsemnerne om 'Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening'. Sammen danner de et unikt fingeraftryk.

Biochemistry, Genetics and Molecular Biology

Keyphrases

Food Science