Inai, Miyuki <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf404357h  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--chemistry<br/>Chromatography, High Pressure Liquid<br/>Flavonoids--chemistry<br/>Mass Spectrometry<br/>Metmyoglobin--chemistry<br/>Oxidation-Reduction<br/>Oxyhemoglobins--chemistry<br/>Plants, Edible--chemistry<br/>Polyphenols--chemistry<br/>Quercetin--chemistry