reviewMeat ScienceMay 1, 2010Closed access

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

CFC. FaustmanQSQun SunRMR.A. ManciniSPSurendranath P. Suman

University of Connecticut · Sichuan University · +1 more institution

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

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992
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FWCI
41.88
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100%
References
181
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Authors

4

Topics & keywords

Topics
Keywords
  • Lipid oxidation
  • Myoglobin
  • Chemistry
  • Flavor
  • Food science
  • Antioxidant
  • Oxidation process
  • Oxidation reduction
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