STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .2. FURTHER OBSERVATIONS ON THE FORMATION OF THE CASEIN-GLUCOSE COMPLEX

被引：92

作者：

LEA, CH

HANNAN, RS

机构：

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1950年 / 4卷 / 04期

关键词：

D O I：

10.1016/0006-3002(50)90058-8

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

页码：518 / 531

页数：14

共 16 条

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[5]

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[8] THE REACTION BETWEEN MILK PROTEIN AND REDUCING SUGAR IN THE DRY STATE [J].

LEA, CH .

JOURNAL OF DAIRY RESEARCH, 1948, 15 (03) :369-376

[9] 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

[10] THE BASIC AMINO-ACID CONTENT OF PROTEINS [J].

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