The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen
Masahiro Waga, Kazumasa Nodake, Koji Nakade
Topics & Concepts
MyoglobinOxygenChemistryMitochondrionBiochemistryFood scienceOrganic chemistryHemoglobin structure and functionElectron Spin Resonance StudiesBiochemical effects in animals