Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number24
Pages (from-to)7164-7168
Number of pages5
ISSN0021-8561
DOIs
Publication statusPublished - 2002

ID: 7824518