Title : Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite.

Pub. Date : 2006 Apr

PMID : 22061879






1 Functional Relationships(s)
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1 It is suggested that a chloride anion assisted dissociation of iron from myoglobin could be rate-determining for Zn-pp formation in meat products. Iron myoglobin Homo sapiens