The interaction of free radicals in protein and melanin

@article{Dain1964TheIO,
  title={The interaction of free radicals in protein and melanin},
  author={Anne R. Dain and G. A. Kerkut and R. C. Smith and Kenneth A. Munday and T. H. Wilmshurst},
  journal={Experientia},
  year={1964},
  volume={20},
  pages={76-78}
}
L'addition de mélanine au blanc d'œuf frais diminue la concentration des radicaux libres due à la lumière de 366 mµ. Cela permet de supposer que la mélanine agit comme un capteur d'électrons. 

From This Paper

Figures, tables, and topics from this paper.
3 Citations
0 References
Similar Papers

Similar Papers

Loading similar papers…