Free radical reactions in food
Describes some of the basic concepts relating to free radical structure, formation, and reactivity, as well as reactions involving ascorbic acid, myoglobin, and palmitate radicals. From the "State-of-the-Art Symposium for Chemical Educators: Chemistry of the Food Cycle".
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| Veröffentlicht in: | Journal of chemical education 1984-04, Vol.61 (4), p.313 |
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| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Describes some of the basic concepts relating to free radical structure, formation, and reactivity, as well as reactions involving ascorbic acid, myoglobin, and palmitate radicals. From the "State-of-the-Art Symposium for Chemical Educators: Chemistry of the Food Cycle". |
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| ISSN: | 0021-9584 1938-1328 |
| DOI: | 10.1021/ed061p313 |