Formation of Bovine Nitrosylmyoglobin. I. pH 4.5-6.5*
- 1 May 1963
- journal article
- research article
- Published by American Chemical Society (ACS) in Biochemistry
- Vol. 2 (3) , 465-470
- https://doi.org/10.1021/bi00903a012
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The Reduction of Cytochrome c by Enzyme-generated Ascorbic Free RadicalJournal of Biological Chemistry, 1962
- Properties and Structure of the Compounds Formed between Cytochrome c and Nitric Oxide.Acta Chemica Scandinavica, 1960
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- Meat Pigments, Factors Affecting the Oxidation of Nitric Oxide MyoglobinJournal of Agricultural and Food Chemistry, 1956
- THE ABSORPTION SPECTRA AND EXTINCTION COEFFICIENTS OF MYOGLOBINJournal of Biological Chemistry, 1949