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Object |
| contentType |
Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
3612 |
| issn |
0021-8561
1520-5118 |
| issueIdentifier |
9 |
| pageRange |
3605-3612 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
3605 |
| bibliographicCitation |
Pazos M, Medina I, Hultin HO. Effect of pH on hemoglobin-catalyzed lipid oxidation in cod muscle membranes in vitro and in situ. J Agric Food Chem. 2005 May 04;53(9):3605–12. doi: 10.1021/jf0403890. PMID: 15853408. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_04954e50c8d8c7185c79bd55e1d7202d
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_1be6b35dbf281b57d37e9030f865ec18
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_f343a574899f1b1fba7b5609e2eec04b |
| date |
2005-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1021/jf0403890
https://pubmed.ncbi.nlm.nih.gov/15853408 |
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https://portal.issn.org/resource/ISSN/1520-5118
https://portal.issn.org/resource/ISSN/0021-8561
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Effect of pH on Hemoglobin-Catalyzed Lipid Oxidation in Cod Muscle Membranes in Vitro and in Situ |
| discusses |
http://id.nlm.nih.gov/mesh/M0026406
http://id.nlm.nih.gov/mesh/M0010133 |
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