Quantitative reduction of disulphide bonds in proteins using high concentrations of mercaptoethanol-Reference-Cited by-同舟云学术

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Quantitative reduction of disulphide bonds in proteins using high concentrations of mercaptoethanol

Published:1961-10 Issue:2 Volume:53 Page:447-449
ISSN:0006-3002
Container-title:Biochimica et Biophysica Acta
language:en
Short-container-title:Biochimica et Biophysica Acta

Author:

Thompson E.O.P.,O'Donnell I.J.

Publisher

Elsevier BV

Reference26 articles.

1. The Molecular Weight of Lysozyme after Reduction and Alkylation of the Disulfide Bonds

2. The Reduction of the Disulfide Bonds of Insulin

3. SULFHYDRYL AND DISULFIDE GROUPS OF PROTEINS

4. The Availability of the Disulfide Bonds of Human and Bovine Serum Albumin and of Bovine γ-Globulin to Reduction by Thioglycolic Acid

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