Love, J D <br/><br/>
Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat.  [electronic resource] 

 -  Journal of agricultural and food chemistry   
 - 494-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf60205a053  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Chemistry<br/>Cooking<br/>Egg Yolk<br/>Fatty Acids<br/>Fatty Acids, Unsaturated<br/>Female<br/>Fluorescence<br/>Iron<br/>Meat<br/>Myoglobin--analogs & derivatives<br/>Oxidation-Reduction<br/>Phosphatidylethanolamines