Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage
Wenmin Yang, Jichao Huang, Zongshuai Zhu, Lei Yang, Xinghu Zhou, Ming Huang
Topics & Concepts
ChemistryLipid oxidationElectron paramagnetic resonance spectroscopyLightnessFood scienceBrowningElectron paramagnetic resonanceAntioxidantNuclear magnetic resonanceBiochemistryOpticsPhysicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques