Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
about
Riboflavin as a photosensitizer. Effects on human health and food quality.Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase.Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocadoDietary protein oxidation: A silent threat to human health?
P2860
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
description
2008 nî lūn-bûn
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2008年の論文
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2008年学术文章
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2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
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2008年學術文章
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2008年學術文章
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name
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@en
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@nl
type
label
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@en
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@nl
prefLabel
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@en
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@nl
P50
P356
P1476
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.
@en
P2093
Anne M Frederiksen
P304
P356
10.1021/JF072852P
P407
P577
2008-04-08T00:00:00Z