CHROMATOGRAPHIC SEPARATION OF A PORPHYRIN PRODUCED FROM MYOGLOBIN BY GAMMA-IRRADIATION

被引：8

作者：

GINGER, ID

SCHWEIGERT, BS

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1956年 / 4卷 / 10期

关键词：

D O I：

10.1021/jf60068a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：885 / 886

页数：2

相关论文

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CHU TC, 1955, J BIOL CHEM, V212, P1

[2] CHANGES ASSOCIATED WITH IRRADIATING MEAT AND MEAT EXTRACTS WITH GAMMA RAYS [J].

GINGER, ID ;

LEWIS, UJ ;

SCHWEIGERT, BS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) :156-159

[3]

LEWIS UJ, 1954, J BIOL CHEM, V206, P109

[4] QUALITATIVE ANALYSIS OF THE PORPHYRINS BY PARTITION CHROMATOGRAPHY [J].

NICHOLAS, REH ;

RIMINGTON, C .

SCANDINAVIAN JOURNAL OF CLINICAL & LABORATORY INVESTIGATION, 1949, 1 (01) :12-18