Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy.

Bonnett R, Chandra S, Charalambides A A, Sales K D, Scourides P A

J Chem Soc Perkin 1. 1980;8:1706-10. doi: 10.1039/p19800001706.

Abstract

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