STUDY OF FACTORS INFLUENCING PROTEIN ESTERIFICATION USING β-LACTOGLOBULIN AS A MODEL.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 381, doi. 10.1111/j.1745-4514.2000.tb00708.x
- By:
- Publication type:
- Article
Works matching IS 01458884 AND DT 2000 AND VI 24 AND IP 5
Results: 7
1
2
BOOK REVIEWS.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 437, doi. 10.1111/j.1745-4514.2000.tb00712.x
- Publication type:
- Article
3
INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 363, doi. 10.1111/j.1745-4514.2000.tb00707.x
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- Publication type:
- Article
4
EFFECT OF SALICYLHYDROXAMIC ACID (SHAM) ON DL-DOPA OXIDATION BY MUSHROOM TYROSINASE AND BY NaIO<sub>4</sub>.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 399, doi. 10.1111/j.1745-4514.2000.tb00709.x
- By:
- Publication type:
- Article
5
LIPOXYGENASE ACTIVITIES IN RIPENING OLIVE FRUIT TISSUE.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 417, doi. 10.1111/j.1745-4514.2000.tb00710.x
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- Publication type:
- Article
6
PREPARATION AND CHARACTERIZATION OF SEVERAL FISH BONE COLLAGENS.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 427, doi. 10.1111/j.1745-4514.2000.tb00711.x
- By:
- Publication type:
- Article
7
EFFECT OF SULFUR SUPPLY ON ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS.
- Published in:
- Journal of Food Biochemistry, 2000, v. 24, n. 5, p. 353, doi. 10.1111/j.1745-4514.2000.tb00706.x
- By:
- Publication type:
- Article