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

Author： Kroger-Ohlsen M.V.   Skibsted L.H.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.65, Iss.1, 1999-04, pp. : 9-13

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