EFFECT OF SUCCINYLATION ON THE PROTEOLYSIS OF FOOD PROTEINS

被引：4

作者：

ALFORD, ES

PIRIYAPAN, V

DILL, CW

YOUNG, CR

RICHTER, RL

LANDMANN, WA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12481.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：614 / 616

页数：3

共 14 条

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[3]

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[7] MOLECULAR STRUCTURAL EFFECTS PRODUCED IN PROTEINS BY REACTION WITH SUCCINIC ANHYDRIDE [J].

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[8] DISSOCIATION OF PROTEINS INTO SUB-UNITS BY SUCCINYLATION - HAEMERYTHRIN [J].

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[9]

LI CH, 1960, J BIOL CHEM, V235, P2638

[10]

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