Literature DB >> 13018173

Lipovitellin. II. The influence of water on the stability of lipovitellin and the effects of freezing and of drying.

C H LEA, J C HAWKE.   

Abstract

Entities:  

Keywords:  PROTEINS

Mesh：

Substances：

Year:  1952        PMID： 13018173      PMCID： PMC1197951          DOI： 10.1042/bj0520105

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  Studies of the reaction between proteins and reducing sugars in the "dry" state. IV. Decomposition of the amino-sugar complex and the reaction of acetylated casein with glucose.

Authors:  C H LEA; R S HANNAN; D N RHODES
Journal:  Biochim Biophys Acta       Date:  1951-09

2.  The relative rates of oxidation of lipovitellin and of its lipid constituent.

Authors:  C H LEA; J C HAWKE
Journal:  Biochem J       Date:  1951-11       Impact factor: 3.857
  2 in total
  2 in total

1.  Lipovitellin. IV. Chemical composition of the lipid and of the fractions removed by various treatments.

Authors:  J C HAWKE; C H LEA
Journal:  Biochem J       Date:  1953-06       Impact factor: 3.857

2.  Lipovitellin. III. The effect of sugars on the stability of freeze-dried lipovitellin.

Authors:  J C HAWKE; C H LEA
Journal:  Biochem J       Date:  1953-06       Impact factor: 3.857
  2 in total

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