INFRA-RED ABSORPTION SPECTRA AND PROTEIN-SUGAR INTERACTIONS

被引：14
作者：
GOULDEN, JDS
机构：
来源：
NATURE | 1956年 / 177卷 / 4498期
关键词：
D O I：
10.1038/177085b0
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页码：85 / 86
页数：2
相关论文
共 4 条
[1]   INFRARED SPECTRA OF CARBOHYDRATES [J].
KUHN, LP .
ANALYTICAL CHEMISTRY, 1950, 22 (02) :276-283
[2]   STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .1. THE EFFECT OF ACTIVITY OF WATER, OF PH AND OF TEMPERATURE ON THE PRIMARY REACTION BETWEEN CASEIN AND GLUCOSE [J].
LEA, CH ;
HANNAN, RS .
BIOCHIMICA ET BIOPHYSICA ACTA, 1949, 3 (03) :313-325
[3]   INFRARED SPECTROPHOTOMETRY AS A MEANS FOR IDENTIFICATION OF BACTERIA [J].
STEVENSON, HJR ;
BOLDUAN, OEA .
SCIENCE, 1952, 116 (3005) :111-113
[4]  
THOMAS LC, 1954, SPECTROCHIM ACTA, V6, P320
1