KINETICS AND MECHANISMS OF REDUCTION OF RUSTICYANIN, A BLUE COPPER PROTEIN FROM THIOBACILLUS-FERROOXIDANS, BY INORGANIC CATIONS

被引：50

作者：

LAPPIN, AG ^{[1
]}

LEWIS, CA ^{[1
]}

INGLEDEW, WJ ^{[1
]}

机构：

[1] UNIV ST ANDREWS,DEPT BIOCHEM & MICROBIOL,ST ANDREWS KY16 9AL,FIFE,SCOTLAND

来源：

INORGANIC CHEMISTRY | 1985年 / 24卷 / 10期

关键词：

D O I：

10.1021/ic00204a008

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

引用

页码：1446 / 1450

页数：5

共 34 条

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[6] PURIFICATION AND SOME PROPERTIES OF RUSTICYANIN, A BLUE COPPER PROTEIN INVOLVED IN IRON(II) OXIDATION FROM THIOBACILLUS-FERROOXIDANS
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