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Filtros : "Pindstrup, Helene" Limpar

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  • Artigo de periodico

    Reduction of ferrylmyoglobin by cysteine as affected by pH (2014)

    Libardi, Silvia Helena; Pindstrup, Helene; Amigo, J. M.; Cardoso, Daniel Rodrigues ; Skibsted, Leif H

    Source: RSC Advances: an international journal to further the chemical sciences. Unidade: IQSC

    Assunto: CINÉTICA

    PrivadoAcesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, v. 1, p. 1-10, 2014Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A. Acesso em: 24 abr. 2026.

    • APA

      Libardi, S. H., Pindstrup, H., Amigo, J. M., Cardoso, D. R., & Skibsted, L. H. (2014). Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, 1, 1-10. doi:10.1039/C4RA10562A

    • NLM

      Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2026 abr. 24 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A

    • Vancouver

      Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2026 abr. 24 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A

  • Artigo de periodico

    Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening (2013)

    Libardi, Silvia Helena; Pindstrup, Helene; Cardoso, Daniel Rodrigues ; Skibsted, Leif H

    Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC

    Assunto: CINÉTICA

    PrivadoAcesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2883-2888, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf305363e. Acesso em: 24 abr. 2026.

    • APA

      Libardi, S. H., Pindstrup, H., Cardoso, D. R., & Skibsted, L. H. (2013). Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, 61( 11), 2883-2888. doi:10.1021/jf305363e

    • NLM

      Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2026 abr. 24 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e

    • Vancouver

      Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2026 abr. 24 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e
  • 1

1 - 2 (2 records)

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