Inhibition by Aromatic Sulfinates of the Reactions between Orthoquinones formed by the Enzymatic Oxidation of Orthodiphenols and Amino Acid Residues in Proteins
スポンサーリンク
概要
- 論文の詳細を見る
- 2009-03-01
著者
-
Hiraoka Atsushi
Faculty of Health Sciences, Kyorin University
-
Hiraoka Atsushi
Faculty Of Health Sciences Kyorin University
関連論文
- In Vitro Physicochemical Properties of Neutral Aqueous Solution Systems (Water Products as Drinks) Containing Hydrogen Gas, 2-Carboxyethyl Germanium Sesquioxide, and Platinum Nanocolloid as Additives
- Studies on the physicochemical properties and existence of water products (as drinks) advertised as having smaller cluster sizes of H2O molecules than those of regular water
- Studies on the Physicochemical Properties and Existence of Water Products (as Drinks) Advertised as Having Smaller Cluster Sizes of H2O Molecules than Those of Regular Water
- Inhibition by Aromatic Sulfinates of the Reactions between Orthoquinones formed by the Enzymatic Oxidation of Orthodiphenols and Amino Acid Residues in Proteins
- Capillary Electrophoresis-Mass Spectroscopic Studies on Amyloid β-Peptide in the Human Cerebrospinal Fluid
- Factors Influencing the Inhibition by Oxalates of a Copper-Containing Enzyme, Tyrosinase