Proteins, amino acids and peptides as ions and dipolar ions

Proteins, amino acids and peptides as ions and dipolar ions

Mostrar otras versiones (1)

Guardado en:

Detalles Bibliográficos
Autor principal:	Cohn, Edwin J.
Otros Autores:	Edsall, John T.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York : Reinhold, 1943
Materias:	Proteinas Aminoácidos Péptidos Química agrícola Química industrial

Ejemplares similares

Proteins, amino acids and peptides as ions and dipolar ions
por: Cohn, Edwin J.
Publicado: (1943.)

Food proteins as precursosrs of bioactive peptides - classification into families
por: Dziuba, M.

Protein quality evaluation by protein digestibility-corrected amino acid scoring
por: Henley, E. C.

Thermal behavior of potato starch and water-vaporization behavior of its paste controlled with amino acid and peptide-rich food materials

Nutritional analyses for proteins and amino acids in beans (Phaseolus sp.)
por: Wathelet, Bernard

Biochemistry of the amino acids
por: Meister, Alton
Publicado: (1957)

Protein and amino acids of nopal (Opuntia ficus indica L.)
por: TELES, F.F. Feitosa

Determinación de la secuencia de aminoácidos de proteínas y de péptidos
por: Santomé, José A.

Free amino acid protein nitrogen in the pistachio (Pistacia vera L. cv. Kerman) developing kernel
por: Durzan, D. J.

Introduction to protein chemistry
por: Fox, Sidney W.
Publicado: (c.1957)

Amino acid content of foods
por: Orr, M.L.
Publicado: (1957)

Improvement of protein and amino acid contents in seeds of food legumes. A case study in Phaseolus
por: Baudoin, Jean-Pierre

Plant amino acids : biochemistry and biotechnology.
por: Singh, Bijay K.
Publicado: (1999)

Elements of ion exchange
por: Kunin, Robert
Publicado: (c.1960)

Effect of existence of exogenous protein on physicochemical properties of heat-and transglutaminase-induced bovine collagen-peptide gel

Administración intracelular de proteínas usando péptidos de penetración celular para estudiar funciones básicas en espermatozoides y células dendríticas
por: Berberian,María Victoria, et al.
Publicado: (2019)

Preliminary studies on peptides in wine by HPLC
por: Acedo, M. I.

The proteins : chemistry, biological activity and methods /
Publicado: (1953.)

Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja
por: Ruiz-Larrea, Fernanda

Amino acids determination in cheese

Chemistry and biology of proteins
por: Haurowitz, Félix
Publicado: (1950)

Determination of amines and amino acids in wine - A review
por: LEHTONE, Pekka

Angiotensin I Converting enzyme-inhibitory peptides from wine
por: Takayanagi, Tsutomu

Two amino acid substitutions in the coat protein of Pepper mild mottle virus are responsible for overcoming the L4 gene-mediated resistance in Capsicum spp.

Flavor and free amino acid composition of lavender and eucalyptus honeys
por: BOUSETA, A.

Regulation of amino acids biosynthesis in the silkworm
por: Hirayama, Chikara

Characterization of the production regions of Chardonnay wines by analysis of free amino acids
por: CARNEVILLIER, V.

Indentification of N-carbamyl amino acids in wines and in yeast cells
por: HUANG, Zhixian

Molecular cloning and expression of key enzymes for biosynthesis of cysteine and related secondary non-protein amino acids
por: SAITO, K.

Análisis de los alimentos : fundamentos, métodos, aplicaciones.
por: Matissek, Reinh.
Publicado: (1998)

Efeito da eliminaçao genética de lipoxigenases e de polipeptídeos de reserva na qualidade da proteína de soja
por: UTUMI, Marley Marico

Efecto de los aminoácidos y péptidos sobre el crecimiento de pediococcus pentosaceus del vino
por: Fernándes, Aredes

Quimica organica : estructura y función /
por: Vollhardt, Peter.
Publicado: (2008.)

Amino acid transporter expression and localisation studies in pea (Pisum sativum)

Amino acid utilization and urea formation during vinification fermentations
por: MONTEIRO, Francisco F.

Taste properties and synergisms of beefy meaty peptide
por: WANG, K.

La grande industrie des acides organiques
por: Roux, Ulyse
Publicado: (1923)

Detection of port wine imitations by discriminant analysis using free amino acids profiles
por: Herbert, P.

Interactive precipitation between phenolic fractions and peptides in wine-like model solutions turbidity, particle syze, and residual content as influenced by pH, temperature and peptide concentration
por: Yokotsuka, Koki