FRAGMENTATION OF PROTEINS BY FREE-RADICALS AND ITS EFFECT ON THEIR SUSCEPTIBILITY TO ENZYMATIC-HYDROLYSIS

被引：316
作者：
WOLFF, SP
DEAN, RT
机构：
来源：
BIOCHEMICAL JOURNAL | 1986年 / 234卷 / 02期
关键词：
D O I：
10.1042/bj2340399
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：399 / 403
页数：5
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