Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening
SH Libardi, H Pindstrup, DR Cardoso… - Journal of agricultural …, 2013 - ACS Publications
The hypervalent meat pigment ferrylmyoglobin, MbFe (IV) O, characteristic for oxidatively
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening
SH Libardi, H Pindstrup… - … of agricultural and …, 2013 - pubmed.ncbi.nlm.nih.gov
The hypervalent meat pigment ferrylmyoglobin, MbFe (IV)═ O, characteristic for oxidatively
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
[引用][C] Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening
SH Libardi, H Pindstrup, DR Cardoso… - Journal of Agricultural …, 2013 - repositorio.usp.br
ReP USP - Detalhe do registro: Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in
relation to meat greening Home About USP Schools USP Schools Escola de Artes, Ciências e …
relation to meat greening Home About USP Schools USP Schools Escola de Artes, Ciências e …
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening.
SH Libardi, H Pindstrup, DR Cardoso, LH Skibsted - 2013 - cabidigitallibrary.org
The hypervalent meat pigment ferrylmyoglobin, MbFe (IV)= O, characteristic for oxidatively
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening
SH Libardi, H Pindstrup, DR Cardoso… - Journal of Agricultural …, 2013 - bv.fapesp.br
The hypervalent meat pigment ferrylmyoglobin, MbFe (IV)= O, characteristic for oxidatively
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening.
SH Libardi, H Pindstrup, DR Cardoso… - Journal of Agricultural …, 2013 - europepmc.org
The hypervalent meat pigment ferrylmyoglobin, MbFe (IV)═ O, characteristic for oxidatively
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
stressed meat and known to initiate protein cross-linking, was found to be reduced by …
[引用][C] Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening
SH LIBARDI, H PINDSTRUP… - … of agricultural and …, 2013 - pascal-francis.inist.fr
Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …