Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | Free radicals in food : chemistry, nutrition, and health effects |
| Redaktører | M. J. Morello, F. Shahidi, C.-T. Ho |
| Antal sider | 13 |
| Vol/bind | 807 |
| Udgivelsessted | Washington |
| Forlag | American Chemical Society |
| Publikationsdato | 2002 |
| Sider | 138-150 |
| Status | Udgivet - 2002 |
| Navn | ACS Symposium Series |
|---|
ID: 7793242