Purification and Characterization of Superoxide Dismutases from Sea Buckthorn and Chestnut Rose-Reference-Cited by-同舟云学术

Purification and Characterization of Superoxide Dismutases from Sea Buckthorn and Chestnut Rose

Published:2019-03-12 Issue:4 Volume:84 Page:746-753
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hou Zhiqiang¹²³^ORCID,Zhao Liang¹²³,Wang Yongtao¹²³,Liao Xiaojun¹²³

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing 100083 China

2. Key Lab of Fruit and Vegetable Processing of Ministry of AgricultureChina Agricultural Univ. Beijing 100083 China

3. Beijing Key Laboratory for Food Non‐thermal ProcessingChina Agricultural Univ. Beijing 100083 China

Funder

“Agricultural Scientific Research Outstanding Talent Training Project” of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14441

Reference40 articles.

1. Subcellular location of superoxide dismutase in spinach leaves and preparation and properties of crystalline spinach superoxide dismutase;Asada K.;The FEBS Journal,1973

2. Superoxide Dismutase in Ripening Fruits

3. Reperfusion arrhythmias: dose-related protection by anti-free radical interventions

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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