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
Author:
Publisher
Royal Society of Chemistry (RSC)
Link
http://pubs.rsc.org/en/content/articlepdf/1980/P1/P19800001706
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