Light-Induced Changes of Enzyme Activities in Parsley cell Suspension Cultures

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TextoSeries ; Biochem. Biophysics, 166, p.54-62, 1975Trabajos contenidos:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-1225 (Browse shelf(Opens below))	Available

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Previous	B-12247 Rheological characterization of amaranth protein gels	B-12248 Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis	B-12249 Rheological behavior of heat-induced wheat gliadin gel	B-1225 Light-Induced Changes of Enzyme Activities in Parsley cell Suspension Cultures	B-12250 Complex coacervation of proteins and anionic polysaccharides	B-12251 Structural and rheological properties of amaranth protein concentrate gels obtained by different processes	B-12252 The useful properties of H2O as a ligand of a hydrogenase mimic	Next

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