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	Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin
	Zhou, Feibai[1,2,3]; Jongberg, Sisse[3]; Zhao, Mouming[1]; Sun, Weizheng[1]; Skibsted, Leif H.[3]
	2016
卷号	64期号:22页码:4618
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4301886
专题	暨南大学
作者单位	1.[1]S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 3.[3]Univ Copenhagen, Dept Food Sci, Food Chem, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
推荐引用方式 GB/T 7714	Zhou, Feibai[1,2,3],Jongberg, Sisse[3],Zhao, Mouming[1],et al. Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin[J],2016,64(22):4618.
APA	Zhou, Feibai[1,2,3],Jongberg, Sisse[3],Zhao, Mouming[1],Sun, Weizheng[1],&Skibsted, Leif H.[3].(2016).Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.,64(22),4618.
MLA	Zhou, Feibai[1,2,3],et al."Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin".64.22(2016):4618.

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