Oxidation of carbon monoxide by perferrylmyoglobin

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 8, 2014, Pages 1950-1955

  Libardi, Silvia H ^a   Skibsted, Leif H ^b   Cardoso, Daniel R ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

carbon dioxide; carbon monoxide; meat digestion; perferrylmyoglobin; tryptophan radical

Indexed keywords

CARBON MONOXIDE; IRON; MYOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; HORSE; KINETICS; OXIDATION REDUCTION REACTION; PH;

ANIMALS; CARBON MONOXIDE; ELECTRON SPIN RESONANCE SPECTROSCOPY; HORSES; HYDROGEN-ION CONCENTRATION; IRON; KINETICS; MYOGLOBIN; OXIDATION-REDUCTION;

CARBON; CARBON DIOXIDE; CARBON MONOXIDE; CELL MEMBRANES; IRON; IRON COMPOUNDS; MOBILE SECURITY; OXIDATION; RATE CONSTANTS; SOLUTIONS;

ALKOXYL RADICALS; CELLULAR MEMBRANES; CONCOMITANT REDUCTION; OXIDATIVE CLEAVAGES; PERFERRYLMYOGLOBIN; REDUCTIVE CLEAVAGE; SECOND-ORDER RATE CONSTANTS; TRYPTOPHAN RADICAL;

AMINO ACIDS;

EID: 84894811315     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4053176     Document Type: Article

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