Damage to proteins, enzymes, and amino acids by peroxidizing lipids
- 1 January 1966
- journal article
- research article
- Published by Elsevier in Archives of Biochemistry and Biophysics
- Vol. 113 (1) , 5-8
- https://doi.org/10.1016/0003-9861(66)90150-0
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- Food Irradiation, Sulfides Released from Gamma-Irradiated Meat as Estimated by Condensation with N,N-Dimethyl-p-phenylenediamineJournal of Agricultural and Food Chemistry, 1956
- THE INACTIVATION OF DILUTE SOLUTIONS OF CRYSTALLINE TRYPSIN BY X-RADIATIONThe Journal of general physiology, 1955