Literature DB >> 4473473

Metmyoglobin and nonheme iron as prooxidants in cooked meat.

J D Love, A M Pearson.   

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Year:  1974        PMID： 4473473     DOI： 10.1021/jf60196a010

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  2 in total

1.  Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications.

Authors:  Lokesh Pathak; Abhinav Kanwal; Yadvendra Agrawal
Journal:  J Food Sci Technol       Date:  2015-02-17       Impact factor: 2.701

2.  Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami.

Authors:  Paula Smit; Marco Cullere; Antonella Dalle Zotte; Stefania Balzan; Louwrens Christiaan Hoffman; Enrico Novelli
Journal:  Food Sci Nutr       Date:  2020-03-24       Impact factor: 2.863
  2 in total

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