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

M. V. Kröger-Ohlsen; L. H. Skibsted

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

M. V. Kröger-Ohlsen, L. H. Skibsted

5 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	65
Pages (from-to)	9-13
Number of pages	5
ISSN	0308-8146
Publication status	Published - 1999

Cite this

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. / Kröger-Ohlsen, M. V.; Skibsted, L. H.

In: Food Chemistry, Vol. 65, 1999, p. 9-13.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "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 = "Kr{\"o}ger-Ohlsen, {M. V.} and Skibsted, {L. H.}",

year = "1999",

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journal = "Food Chemistry",

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AU - Kröger-Ohlsen, M. V.

AU - Skibsted, L. H.

PY - 1999

Y1 - 1999

M3 - Journal article

SN - 0308-8146

VL - 65

SP - 9

EP - 13

JO - Food Chemistry

JF - Food Chemistry

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