[Elsevier] Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

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journalㄩJournal of Food Composition and Analysis

AuthorsㄩLeth赤cia Olimpio Bueno; Abel Armando Massingue; Alcin谷ia de Lemos Souza Ramos; Danton Diego Ferreira; Eduardo Mendes Ramos

Published dateㄩ2024-9-

DOIㄩ10.1016/j.jfca.2024.106365

PDF linkㄩhttps://www.sciencedirect.com/sc ... 889157524003995/pdf

Article linkㄩhttps://doi.org/10.1016/j.jfca.2024.106365

Article SourceㄩElsevier BV


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