Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat.

,1992, 引用: 17

,1994, 引用: 12

,1991, 引用: 0

Advances in Food Research,1984, 引用: 64

Journal of Food Quality,2005, 引用: 89

Food Chemistry,1991, 引用: 17

Journal of the Science of Food and Agriculture,1995, 引用: 50

Journal of Food Science,1980, 引用: 57

Journal of Agricultural and Food Chemistry,1998, 引用: 41

Journal of Food Lipids,2002, 引用: 65