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Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

Lethícia Olimpio Bueno, Abel Armando Massingue, Alcinéia de Lemos Souza Ramos, Danton Diego Ferreira, Eduardo Mendes Ramos, Eduardo Mendes Ramos

2024Journal of Food Composition and Analysis14 citationsDOI

Topics & Concepts

MyoglobinChemistryRedoxFood scienceBiochemistryOrganic chemistryMeat and Animal Product QualityBiochemical effects in animalsDye analysis and toxicity
Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices | Litcius