Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL82X0385042

EFFECT OF CYSTINE OXIDATION ON LYSINOALANINE FORMATION IN PROTEINS

Author
FINLEY JW; WHEELER EL; WALKER HG JR; FINLAYSON AJ
USDA, WESTERN REGIONAL RES. CENT./BERKELEY CA 94710/USA
Source
J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 5; PP. 818-820; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
PROTEINE ALTERATION PEPTIDE MECANISME ACTION CYSTEINE AMINOACIDE MECANISME FORMATION LYSINOALANINE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
PROTEINS SPOILAGE PEPTIDE MECHANISM OF ACTION CYSTEINE AMINOACID FORMATION MECHANISM FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL82X0385042

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Searching the Web