BIOCHEMICAL AND NUTRITIONAL SIGNIFICANCE OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS

被引：48
作者：
LEA, CH
HANNAN, RS
机构：
来源：
NATURE | 1950年 / 165卷 / 4194期
关键词：
D O I：
10.1038/165438a0
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：438 / 439
页数：2
相关论文
共 7 条
[1]  
AGREN G, 1941, CR TRAV LAB CARLSB C, V23, P173
[2]  
HENRY KM, 1948, J DAIRY RES, V15, P292, DOI 10.1017/S0022029900005148
[3]   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
[4]   STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .2. FURTHER OBSERVATIONS ON THE FORMATION OF THE CASEIN-GLUCOSE COMPLEX [J].
LEA, CH ;
HANNAN, RS .
BIOCHIMICA ET BIOPHYSICA ACTA, 1950, 4 (04) :518-531
[5]  
PARTRIDGE S, COMMUNICATION
[6]  
VASSEUR E, 1949, ADV ENZYMOL, V9, P241
[7]   The N-glykoside, II Section - Amadori rearrangement [J].
Weygand, F .
BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1940, 73 :1259-1278
1