CHARACTERIZATION OF THE RED PIGMENTS PRODUCED FROM FERRIMYOGLOBIN BY IONIZING RADIATION
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3) , 361-364
- https://doi.org/10.1111/j.1365-2621.1972.tb02637.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- The reaction rate constant of hydrated electron with some hemoproteins as a function of the pHFEBS Letters, 1971
- One-electron reactions in biochemical systems as studied by pulse radiolysisArchives of Biochemistry and Biophysics, 1971
- LOW DOSE GAMMA IRRADIATION OF BOVINE METMYOGLOBINJournal of Food Science, 1971
- The reduction of cytochrome c by hydrated electronsFEBS Letters, 1971
- Consecutive oxidation and reduction of cytochrome c in the presence of hydrogen peroxide and copper histidineBiochimica et Biophysica Acta (BBA) - Bioenergetics, 1971
- Effect of .gamma.-irradiation on beef myoglobinJournal of Agricultural and Food Chemistry, 1971
- Autocatalytic peroxidation of ferrocytochrome cBiochimica et Biophysica Acta (BBA) - Bioenergetics, 1969
- Nature of the Iron–Oxygen Bond in OxyhæmoglobinNature, 1964
- Biochemistry of myoglobin. VI. The effects of low dosage gamma irradiation on beef myoglobinArchives of Biochemistry and Biophysics, 1959
- REGENERATION AND STABILITY OF OXYMYOGLOBIN IN SOME GAMMA IRRADIATED MEATSaJournal of Food Science, 1956