| 000 | 01172 a2200361 4500 | ||
|---|---|---|---|
| 005 | 20250511160402.0 | ||
| 264 | 0 | _c19760802 | |
| 008 | 197608s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf60205a053 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLove, J D | |
| 245 | 0 | 0 |
_aMetmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _c |
||
| 300 |
_a494-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aChemistry |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aEgg Yolk |
| 650 | 0 | 4 | _aFatty Acids |
| 650 | 0 | 4 | _aFatty Acids, Unsaturated |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aFluorescence |
| 650 | 0 | 4 | _aIron |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 |
_aMyoglobin _xanalogs & derivatives |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aPhosphatidylethanolamines |
| 700 | 1 | _aPearson, A M | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 24 _gno. 3 _gp. 494-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf60205a053 _zAvailable from publisher's website |
| 999 |
_c952258 _d952258 |
||