Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System

✍ Scribed by Karin Allen; Daren Cornforth

• Book ID: 111405936
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 182 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01170.x