Observation of a "blue" intermediate in the reaction between ferrylmyoglobin and thiocyanate. Deactivation of the hypervalent meat pigment as a step-wise process with slow intramolecular electron transfer
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Chemistry |
Volume | 65 |
Pages (from-to) | 9-13 |
Number of pages | 5 |
ISSN | 0308-8146 |
Publication status | Published - 1999 |
ID: 7746008