Author:
Puigserver Antoine J.,Sen Lourminia C.,Clifford Andrew J.,Feeney Robert E.,Whitaker John R.
Reference92 articles.
1. Abita, J. P., Maroux, S., Delaage, M. and Lazdunski, M. (1969). The reactivity of carboxyl groups in chymotrypsinogen. FEBS Letters, 4, 203.
2. Altschul, A. M. (1974). Fortification of foods with amino acids. Nature, 248, 643.
3. Anderson, G. W., Zimmerman, J. E. and Callahan, F. M. (1964). The use of esters of N-hydroxysuccinimide in peptide synthesis. J. Am. Chem. Soc., 86, 1839.
4. Anfinsen, C. B., Sela, M. and Cooke, J. P. (1962). The reversible reduction of disulfide bonds in polyalanyl ribonuclease. J. Biol. Chem., 237, 1825.
5. Ballance, P. E77.1961T Production of volatile compounds related to the flavor of foods from the Strecker degradation of DLmethionine. J. Sc. Food Agr., 12, 532.
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献