Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation-Reference-Cited by-同舟云学术

Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation

Published:2004-03 Issue:1-2 Volume:1031 Page:125-133
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Vignaud Caroline,Rakotozafy Lalatiana,Falguières Annie,Potus Jacques,Nicolas Jacques

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference27 articles.

1. The estimation of rheologically important thiol and disulphide groups in dough

2. C.S. Fitchett, P.J. Frazier, in: J.M.V. Blanchard, P.J. Frazier, T. Gaillard (Eds.), Chemistry and Physics of Baking, Royal Society of Chemistry, London, 1986, p. 179.

3. Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

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