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Jongberg, Sisse; Lund, Marianne N.; Pattison, David I.; Skibsted, Leif H.; Davies, Michael J. . (2016). Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components. Food Chemistry, 199(), 36–41. doi:10.1016/j.foodchem.2015.11.120 
An interview with Sci-Hub Founder Alexandra Elbakyan,Who exactly should pay for academic research