Literature DB >> 5884643

Changes in the sulphydryl and disulphide groups in beef muscle proteins during heating.

R Hamm, K Hofmann.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1965        PMID： 5884643     DOI： 10.1038/2071269a0

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


× No keyword cloud information.
  2 in total

1.  Glutathione S-transferases act as isomerases in isomerization of 13-cis-retinoic acid to all-trans-retinoic acid in vitro.

Authors:  H Chen; M R Juchau
Journal:  Biochem J       Date:  1997-11-01       Impact factor: 3.857

2.  Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.

Authors:  Su Min Bae; Min Guk Cho; Gi Taek Hong; Jong Youn Jeong
Journal:  Korean J Food Sci Anim Resour       Date:  2018-04-30       Impact factor: 2.622
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.