Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System
Article first published online: 12 MAY 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 5, pages C375–C379, June/July 2009
How to Cite
Allen, K. and Cornforth, D. (2009), Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System. Journal of Food Science, 74: C375–C379. doi: 10.1111/j.1750-3841.2009.01170.x
- Issue published online: 18 MAY 2009
- Article first published online: 12 MAY 2009
- MS 20081033 Submitted 12/18/2008, Accepted 3/16/2009
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