Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components.
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Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components.
description
2015 nî lūn-bûn
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name
Competitive kinetics as a tool ...... lmyoglobin by food components.
@en
type
label
Competitive kinetics as a tool ...... lmyoglobin by food components.
@en
prefLabel
Competitive kinetics as a tool ...... lmyoglobin by food components.
@en
P50
P1433
P1476
Competitive kinetics as a tool ...... lmyoglobin by food components.
@en
P356
10.1016/J.FOODCHEM.2015.11.120
P577
2015-11-27T00:00:00Z