FACTORS AFFECTING THE OXIDATION OF NITRIC OXIDE MYOGLOBIN

[1] Austin JH, 1935, J BIOL CHEM, V112, P67

[2] DELORY G. E., 1943, Analyst, V68, P5, DOI 10.1039/an9436800005

[3] THE OXIDATION OF MYOGLOBIN TO METMYOGLOBIN BY OXYGEN .2. THE RELATION BETWEEN THE 1ST-ORDER RATE CONSTANT AND THE PARTIAL PRESSURE OF OXYGEN [J]. BIOCHEMICAL JOURNAL, 1952, 51 (03) : 418 - 425

[4] The reduction of methaemoglobin by ascorbic acid [J]. BIOCHEMICAL JOURNAL, 1943, 37 : 615 - 618

[5] EFFECT OF WAVE LENGTH OF LIGHT ON DISCOLORATION OF CURED MEATS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (06) : 510 - 512

[6] LEMOIGNE M, 1938, CR HEBD ACAD SCI, V206, P947

[7] PRIVAULT M, 1927, CR HEBD ACAD SCI, V184, P1120

[8] RAMSBOTTOM J. M., 1951, FOOD INDUST, V23, P120

[9] Velocity of decomposition and the dissociation constant of nitrous acid. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1917, 111 : 413 - 417

[10] COLORIMETRIC DETERMINATION OF NITRITES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (02): : 96 - 99

[1] Austin JH, 1935, J BIOL CHEM, V112, P67

[2] DELORY G. E., 1943, Analyst, V68, P5, DOI 10.1039/an9436800005

[3] THE OXIDATION OF MYOGLOBIN TO METMYOGLOBIN BY OXYGEN .2. THE RELATION BETWEEN THE 1ST-ORDER RATE CONSTANT AND THE PARTIAL PRESSURE OF OXYGEN [J]. BIOCHEMICAL JOURNAL, 1952, 51 (03) : 418 - 425

[4] The reduction of methaemoglobin by ascorbic acid [J]. BIOCHEMICAL JOURNAL, 1943, 37 : 615 - 618

[5] EFFECT OF WAVE LENGTH OF LIGHT ON DISCOLORATION OF CURED MEATS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (06) : 510 - 512

[6] LEMOIGNE M, 1938, CR HEBD ACAD SCI, V206, P947

[7] PRIVAULT M, 1927, CR HEBD ACAD SCI, V184, P1120

[8] RAMSBOTTOM J. M., 1951, FOOD INDUST, V23, P120

[9] Velocity of decomposition and the dissociation constant of nitrous acid. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1917, 111 : 413 - 417

[10] COLORIMETRIC DETERMINATION OF NITRITES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (02): : 96 - 99