TY  - GEN
AU  - Love,J D
AU  - Pearson,A M
TI  - Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat
SN  - 0021-8561
PY  - 1976///0802
KW  - Chemical Phenomena
KW  - Chemistry
KW  - Cooking
KW  - Egg Yolk
KW  - Fatty Acids
KW  - Fatty Acids, Unsaturated
KW  - Female
KW  - Fluorescence
KW  - Iron
KW  - Meat
KW  - Myoglobin
KW  - analogs & derivatives
KW  - Oxidation-Reduction
KW  - Phosphatidylethanolamines
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1021/jf60205a053
ER  -