Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin

Published 2016 View Full Article

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Title
Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 22, Pages 4618-4626
Publisher
American Chemical Society (ACS)
Online
2016-05-24
DOI
10.1021/acs.jafc.6b01168

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