Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins
- 1 April 1980
- journal article
- research article
- Published by Elsevier in Biochemical and Biophysical Research Communications
- Vol. 93 (4) , 1189-1195
- https://doi.org/10.1016/0006-291x(80)90615-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- The oxidation of protein thiol groups by iodate, bromate and persulphateBiochemical Journal, 1961