Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening
- Author
- LIBARDI, Silvia H1 ; PINDSTRUP, Helene2 ; CARDOSO, Daniel R1 ; SKIBSTED, Leif H2
[1] Instituto de Quimica de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970, São Carlos - SP, Brazil
[2] Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg, Denmark - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 11, pp 2883-2888, 6 p ; ref : 22 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- ferrylmyoglobin hydrogen sulfide kinetics meat greening
- Keyword (fr)
- Cinétique Hydrogène Réduction Sulfure Verdissement Viande Produit carné
- Keyword (en)
- Kinetics Hydrogen Reduction Sulfides Greening Meat Meat product
- Keyword (es)
- Cinética Hidrógeno Reducción Sulfuro Enverdecido Carne Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27247252
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf305363e 
https://dx.doi.org/10.1021/jf305363e
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