Chemical and enzymic intermediates in the peroxidation of o-dianisidine by horseradish peroxidase. 1. Spectral properties of the products of dianisidine oxidation
- 1 May 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Biochemistry
- Vol. 18 (11) , 2324-2329
- https://doi.org/10.1021/bi00578a029
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- The spectra of the enzyme-substrate complexes of catalase and peroxidaseArchives of Biochemistry and Biophysics, 1952