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	1.	Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping. [electronic resource] by Frederiksen, Anne M Festersen, Rikke M Andersen, Mogens L Producer: 20081110 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups. [electronic resource] by Frederiksen, Anne M Lund, Marianne N Andersen, Mogens L Skibsted, Leif H Producer: 20080721 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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