Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. / Libardi, Silvia H.; Kristensen, Helene Pindstrup; Cardoso, Daniel R.; Skibsted, Leif Horsfelt.

In: Journal of Agricultural and Food Chemistry, Vol. 61, No. 11, 2013, p. 2883-2888.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Libardi, SH, Kristensen, HP, Cardoso, DR & Skibsted, LH 2013, 'Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening', Journal of Agricultural and Food Chemistry, vol. 61, no. 11, pp. 2883-2888. https://doi.org/10.1021/jf305363e

APA

Libardi, S. H., Kristensen, H. P., Cardoso, D. R., & Skibsted, L. H. (2013). Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. Journal of Agricultural and Food Chemistry, 61(11), 2883-2888. https://doi.org/10.1021/jf305363e

Vancouver

Libardi SH, Kristensen HP, Cardoso DR, Skibsted LH. Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. Journal of Agricultural and Food Chemistry. 2013;61(11):2883-2888. https://doi.org/10.1021/jf305363e

Author

Libardi, Silvia H. ; Kristensen, Helene Pindstrup ; Cardoso, Daniel R. ; Skibsted, Leif Horsfelt. / Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. In: Journal of Agricultural and Food Chemistry. 2013 ; Vol. 61, No. 11. pp. 2883-2888.

Bibtex

@article{04da74b1bc474e65b5414c95d5695d52,
title = "Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening",
author = "Libardi, {Silvia H.} and Kristensen, {Helene Pindstrup} and Cardoso, {Daniel R.} and Skibsted, {Leif Horsfelt}",
year = "2013",
doi = "10.1021/jf305363e",
language = "English",
volume = "61",
pages = "2883--2888",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "11",

}

RIS

TY - JOUR

T1 - Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening

AU - Libardi, Silvia H.

AU - Kristensen, Helene Pindstrup

AU - Cardoso, Daniel R.

AU - Skibsted, Leif Horsfelt

PY - 2013

Y1 - 2013

U2 - 10.1021/jf305363e

DO - 10.1021/jf305363e

M3 - Journal article

C2 - 23425699

VL - 61

SP - 2883

EP - 2888

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 11

ER -

ID: 44864222