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Pseudoperoxidase reaction

Although the radicals formed by reaction of reducing compounds with hypervalent myoglobin may be harmless, the pseudoperoxidase activity contributes to the depletion of antioxidants in the system and thereby affects the oxidative status of the meat system. [Pg.146]


See other pages where Pseudoperoxidase reaction is mentioned: [Pg.138]    [Pg.139]    [Pg.140]    [Pg.141]    [Pg.146]    [Pg.138]    [Pg.139]    [Pg.140]    [Pg.141]    [Pg.146]    [Pg.404]    [Pg.128]    [Pg.136]    [Pg.404]    [Pg.494]    [Pg.139]    [Pg.140]    [Pg.140]   


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Pseudoperoxidase

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