Metmyoglobin reduction by polyphenols and mechanism of the conversion of metmyoglobin to oxymyoglobin by quercetin.

Inai, Miyuki

Metmyoglobin reduction by polyphenols and mechanism of the conversion of metmyoglobin to oxymyoglobin by quercetin. [electronic resource] - Journal of agricultural and food chemistry Jan 2014 - 893-901 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1520-5118

10.1021/jf404357h doi


Animals
Antioxidants--chemistry
Chromatography, High Pressure Liquid
Flavonoids--chemistry
Mass Spectrometry
Metmyoglobin--chemistry
Oxidation-Reduction
Oxyhemoglobins--chemistry
Plants, Edible--chemistry
Polyphenols--chemistry
Quercetin--chemistry