Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin
Citation
Maestre, R., Pazos, M., Iglesias, J., & Medina, I. (2009). Capacity of Reductants and Chelators To Prevent Lipid Oxidation Catalyzed by Fish Hemoglobin. Journal of Agricultural and Food Chemistry, 57(19), 9190–9196. https://doi.org/10.1021/jf901727x
