Intermediated produced from the one-electron oxidation and reduction of hydroxylamines. Acid-base properties of the amino, hydroxyamino, and methoxyamino radicals
- 1 November 1971
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of the American Chemical Society
- Vol. 93 (23), 5982-5986
- https://doi.org/10.1021/ja00752a005