METMYOGLOBIN AND NONHEME IRON AS PRO-OXIDANTS IN COOKED MEAT

被引：116

作者：

LOVE, JD ^{[1
]}

PEARSON, AM ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 06期

关键词：

D O I：

10.1021/jf60196a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1032 / 1034

页数：3

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