机译:血红素和天然还原剂在干腌火腿中对红色色素原卟啉IX激发态的猝灭
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark;
Instituto de Química de São Carlos, Universidade de São Paulo, Av. do Trabalhador São-Carlense 400, CP 780, São Carlos, SP, 13560-970, Brazil;
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark;
Dry-cured ham; Laser flash photolysis; Photooxidation; Zinc protoporphyrin; Hemin;
机译:血红素和天然还原剂在干腌火腿中对红色色素原卟啉IX激发态的淬灭。
机译:建立模型实验系统以阐明无亚硝酸盐干火腿中形成锌原卟啉IX的机理
机译:原卟啉IX和血红素的激发态吸收和超快弛豫动力学
机译:一氧化氮抑制锌原卟啉IX和原卟啉IX的形成
机译:血红素和锌原卟啉IX影响Granisetron的便秘作用
机译:铁原子卟啉IX(血红素)但不是锡或锌原卟啉Ix可以从含有NF-E2的结合位点的增强子元素刺激K562细胞中的基因表达