Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat.
D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D004530:Egg Yolk; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D005260:Female; D005453:Fluorescence; D007501:Iron; D008460:Meat; D009211:Myoglobin / Q000031:analogs & derivatives*; D010084:Oxidation-Reduction; D010714:Phosphatidylethanolamines
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D009211:Myoglobin; D010714:Phosphatidylethanolamines; D007501:Iron