DETECTION OF FREE RADICALS IN IRRADIATED FOOD CONSTITUENTS BY ELECTRON PARAMAGNETIC RESONANCE

被引：0
作者：
OMEARA, JP
SHAW, TM
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：132 / 136
页数：5
相关论文
共 8 条
[1]  
COMBRISSON J, 1954, CR HEBD ACAD SCI, V238, P1397
[2]   MICROWAVE SPECTROSCOPY OF BIOLOGICAL SUBSTANCES .2. PARAMAGNETIC RESONANCE IN X-IRRADIATED CARBOXYLIC AND HYDROXY ACIDS [J].
GORDY, W ;
ARD, WB ;
SHIELDS, H .
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1955, 41 (11) :996-1004
[3]   MICROWAVE SPECTROSCOPY OF BIOLOGICAL SUBSTANCES .1. PARAMAGNETIC RESONANCE IN X-IRRADIATED AMINO ACIDS AND PROTEINS [J].
GORDY, W ;
ARD, WB ;
SHIELDS, H .
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1955, 41 (11) :983-996
[4]  
LIVINGSTON R, 1954, PHYSICAL REV, V94, P735
[5]  
SHOOLERY JN, 1955, ANNU REV PHYS CHEM, V6, P433
[6]   PARAMAGNETIC RESONANCE IN IRRADIATED ICE [J].
SMALLER, B ;
MATHESON, MS ;
YASAITIS, EL .
PHYSICAL REVIEW, 1954, 94 (01) :202-202
[7]  
Townes C. H., 1955, MICROWAVE SPECTROSCO
[8]  
1955, DISCUSSIONS FARADAY, V19
1