Zobrazeno 1 - 2
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pro vyhledávání: '"Yu-Pin Bau"'
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
Autor:
Shih-Chun Candice Lung, Paul1,2 sclung@earth.sinica.edu.tw, Chia-Fei Chen, Paul1, Shu-Chuan Hu, Paul1, Yu-Pin Bau, Paul1
Publikováno v:
Environmental Science & Technology. 10/15/2003, Vol. 37 Issue 20, p4579-4585. 7p.
