The Disappearance of Added Glutathione in Milk-Reference-Cited by-同舟云学术

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The Disappearance of Added Glutathione in Milk

Published:1940-10 Issue:10 Volume:23 Page:985-989
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gould I.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. Effect of heat on milk with especial reference to the cooked flavor;Gould;Mich. Agr. Exp. Sta. Tech. Bull.,1939

2. Studies in glutathione. III. The disappearance of glutathione added to various solutions and biological fluids;Obekst;J. Biol. Chem.,1935

3. The determination of blood glutathione;Woodward;J. Biol. Chem.,1932

4. A study of the reducing system of milk;Gould;J. Dairy Sc.,1940

Cited by 9 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

1. Indigenous Enzymes of Milk;Advanced Dairy Chemistry;2012-10-27

2. Factors Affecting Growth of Streptococcus agalactiae in Milk;Journal of Dairy Science;1967-10

3. Über ein sulfhydrylgruppenoxydierendes enzym in der Milch;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1967-07

4. �ber ein sulfhydrylgruppenoxydierendes Enzym in der Milch;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1967

5. Zur Bestimmung der Sulfhydrylgruppen in Milch und Milchprodukten;Food / Nahrung;1962

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