References
- M. J. Lewis, in “Physical Properties of Foods and Food Processing Systems,” Ellis Horwood Ltd., Chichester, England, 1987.
- J. M. McCord and I. Fridovich, J. Biol.Chem., 243, 5753–5760 (1968).
- J. S. Olson, D. P. Ballou, G. Palmer, and V. Massey, J. Biol. Chem., 249, 4350–4362 (1974).
- T. C. Bruice, in “The Enzymes,” Vol. II, ed. by P. D. Boyer, Academic Press, New York, 1970, pp. 217–279.
- K. Kato, in “Active Oxygen-Molecular Mechanism of its Production, Scavenging and Effect in Organisms” (in Japanese), ed. by M. Nakano, K. Asada, and Y. Ohyanagi, Kyoritsu Shuppan Co., Ltd., Tokyo, 1988, pp. 3127–3135.
- T. Yoshikawa, Y. Naito, and G. Kondo, in “Chemistry of Active Oxygen Species” (in Japanese), ed. by Jpn. Chem. Soc., Gakkai Shuppan Center, Tokyo, 1990, pp. 163–176.
- A. S. Lewis, L. Murphy, C. McCalla, M. Fleary, and S. Purcell, J. Biol. Chem., 259, 12–15 (1984).
- T. Nishino and K. Tsushima, J. Biol. Chem., 261, 11242–11246 (1986).
- K. M. Fish, V. Massey, R. H. Sands, and W. R. Dunham, J. Biol. Chem., 265, 19665–19671 (1990).
- V. Massey, H. Komai, G. Plamer, and G. B. Elion, J. Biol. Chem., 245, 2837–2844 (1970).
- J. W. Williams and R. C. Bray, Biochem. J., 171, 653–658 (1981).
- M. Kohashi, T. Watanabe, and K. Akao, Nippon Nōgeikagaku Kaishi (in Japanese), 65, 246 (1991).
- R. Fried and L. W. Fried, in “Methods of Enzymatic Analysis,” Vol. 2, ed. by H. U. Bergmeyer, Academic Press Inc., New York, 1974, pp. 644–649.
- K. J. Laidler and P. S. Bunting, in “The Chemical Kinetics of Enzyme Action,” 2nd Ed., Oxford University Press, London, 1973.
- W. W. Cleland, in “The Enzymes, “Vol. II, ed. by P. D. Boyer, Academic Press, New York, 1970, pp. 1–65.
- I. H. Segel, in “Enzyme Kinetics,” Interscience Pub., New York, 1975.
- V. S. Ghole, P. S. Damle, and W. H.-P. Thiemann, Z. Naturforsch., 41C, 355–358 (1986).
- M. Dixon and E. C. Webb, in “Enzymes,” 2nd Ed., Academic Press, New York, 1964.
- H. Rubbo, R. Radi, and E. Prodanov, Biochim. Biophys. Acta, 1074, 386–391 (1991).
- R. C. Bray, in “The Enzymes,” Vol. XII, Part B, ed. by P. D. Boyer, Academic Press, New York, 1975, pp. 299–419.
- R. Hille and V. Massey, J. Biol. Chem., 265, 17401–17408 (1991).
- R. R. Smith and W. J. Canady, Biophys. Chem., 43, 173–187 and 189–195 (1992).
- K. Matsushita, Monthly Food Chemicals (in Japanese), (4), 42–46 (1990).
- K. Matsushita, Monthly Food Chemicals (in Japanese), (12), 75–79 (1988).
- W. Wilcox and D. Eisenberg, Protein Sci., 1, 641–653 (1992).
- M. L. Bender, F. J. Ke’zdy, and C. R. Gunter, J. Am. Chem. Soc., 86, 3714–3721 (1964).
- M. Kohashi, Vitamins (in Japanese), 66, 409 (1992).
- M. Kohashi, K. Akao, and T. Watanabe, Pteridines, 3, 141–142 (1992).
- Y. Kondo, in “Recent Technologies for the Far-infrared Utilization” (in Japanese), ed. and dist. by Kogyo Gijyutsu Kai, Tokyo, 1987, pp. 272–289.