The magnetic susceptibility of oxidized and reduced ferredoxins from spinach and parsley and the high potential protein from Chromatium.
D002844:Chromatium; D003080:Cold Temperature; D004583:Electrons; D005288:Ferredoxins; D007501:Iron; D008280:Magnetics; D010084:Oxidation-Reduction; D010940:Plant Proteins; D010944:Plants; D013053:Spectrophotometry; D013455:Sulfur
D005288:Ferredoxins; D010940:Plant Proteins; D013455:Sulfur; D007501:Iron