Zobrazeno 1 - 1
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pro vyhledávání: '"包玉蘋"'
Autor:
Yu-Pin Bau, 包玉蘋
94
The effects of lactose, sucrose and heating temperature on the structure, aggregation, sulfhydryl content, disulfide bonds and antioxidant capacity of bovine serum albumin (BSA) were investigated. BSA solution (5 and 20 mg/mL) in the presence
The effects of lactose, sucrose and heating temperature on the structure, aggregation, sulfhydryl content, disulfide bonds and antioxidant capacity of bovine serum albumin (BSA) were investigated. BSA solution (5 and 20 mg/mL) in the presence
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/3ekcas
