Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 70 |
| Pages (from-to) | 209-214 |
| Number of pages | 6 |
| ISSN | 0308-8146 |
| Publication status | Published - 2000 |
ID: 7762755