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Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy.

Journal of the Chemical Society. Perkin transactions 1 Pub Date : 1980-01-01 DOI:10.1039/p19800001706
R Bonnett, S Chandra, A A Charalambides, K D Sales, P A Scourides
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引用次数: 31
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血红蛋白及相关化合物的亚硝化和亚硝基化。第4部分。五坐标亚硝基原血红素作为熟腊肉的色素。来自esr光谱的直接证据。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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来源期刊
Journal of the Chemical Society. Perkin transactions 1
Journal of the Chemical Society. Perkin transactions 1
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