Hemoglobin catalyzed oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source
Journal article, 2004

phospholipid

oxidation

hemoglobin

pH

cod

Author

Ingrid Undeland

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

Hordur G Kristinsson

Other publications Research

Herbert Hultin

J. Agric. Food Chem

Vol. 52 14 4444-4451

Subject Categories

Food Science

More information

Created

10/6/2017

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