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Updated: Mar 27, 2026

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Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

Sisse Jongberg1, Marianne N Lund2, David I Pattison3

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
ABTSCompetitive kineticsFerrylmyoglobinMyofibrillar proteinsPhenolsPlant extracts

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