Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various Reductants-Reference-Cited by-同舟云学术

Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various Reductants

Published:1968-07 Issue:4 Volume:33 Page:364-370
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FOX J. B.,ACKERMAN S. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb03631.x/fullpdf

Reference22 articles.

1. A. Borys, 1965 . The influence of the curing process on the conversion of meat pigments to nitroso-compounds . Proceedings of the XIth Conference of European Meat Research Workers, Belgrade.

2. Über die Oxydation von Ascorbinsäure durch salpetrige Säure Teil IV: Die Reaktion nullter Ordnung. 16. Mitteilung über Reduktone und Tricarbonylverbindungen

3. Formation of Bovine Nitrosylmyoglobin. I. pH 4.5-6.5*

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