The effect of nitric oxide synthase and arginine on the color of cooked meat
Marzena Zając, Krzysztof Zając, Jakub Dybaś
Topics & Concepts
MyoglobinChemistryNitric oxide synthaseATP synthaseNitriteArginineFood scienceColorimetryBiochemistryEnzymeChromatographyOrganic chemistryAmino acidNitrateMeat and Animal Product QualityAnimal Nutrition and PhysiologyAdvanced Chemical Sensor Technologies