Evidence of a Urea-induced Sulfhydryl Oxidation Reaction in Proteins(Food & Nutrition)

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1990-08-23

著者

• Kinsella John

  Institute Of Food Science Cornell University

• XIONG Youling

  Institute of Food Science, Cornell University

• Xiong Youling

  Institute Of Food Science Cornell University

関連論文

• Evidence of a Urea-induced Sulfhydryl Oxidation Reaction in Proteins(Food & Nutrition)
• Interaction between κ-Casein and β-Lactoglobulin: Effect of Calcium
• Heat-induced Changes in the Hydrophobicity of Kappacasein and β-Lactoglobulin
• Interactions between κ-Casein and β-Lactoglobulin: Effects of Anions on Covalent Stabilization of the Complex

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