Autor:	Herbert O. Hultin, Tzong-Shin Lin
Rok vydání:	1976
Předmět:	Lipid peroxidation chemistry.chemical_compound medicine.anatomical_structure Biochemistry Chemistry Reticular connective tissue Sarcoplasm Microsome medicine Skeletal muscle Chelation Butylated hydroxyanisole Food Science
Zdroj:	Journal of Food Science. 41:1488-1489
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1976.tb01203.x
Popis:	An enzymic system for the oxidation of microsomal lipids in the presence of Fe+3, ADP and NADPH or NADH has been demonstrated in the microsomal (sarcoplasmic reticular) fraction of chicken skeletal muscle. Heat, deoxycholate, chelating agents and butylated hydroxyanisole inhibited the oxidation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f4bc3c6d6256173809e7c21452ca1786 https://doi.org/10.1111/j.1365-2621.1976.tb01203.x Zobrazit plný text záznamu Plný text