Validation of Antifreeze Properties of Glutathione Based on Its Thermodynamic Characteristics and Protection of Baker's Yeast during Cryopreservation-Reference-Cited by-同舟云学术

Validation of Antifreeze Properties of Glutathione Based on Its Thermodynamic Characteristics and Protection of Baker's Yeast during Cryopreservation

Published:2007-05-18 Issue:12 Volume:55 Page:4698-4703
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Chao¹,Zhang Hui¹,Wang Li¹,Yao Huiyuan¹

Affiliation:

1. Key Laboratory of Food Science and Technology and School of Food Science and Technology, Southern Yangtze University, 1800 Lihu Avenue, Wuxi 214122, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070387q

Reference30 articles.

1. The physiological consequences of glutathione variations

2. Protective Effect of Glutathione (GSH) over Glutathione Monoethyl-Ester (GSH-E) on Cold Preservation of Isolated Rat Liver Cells

3. Effect of cold storage on tissue and cellular glutathione

4. Spontaneous Lipid Peroxidation in Rabbit Epididymal Spermatozoa: Its Effect on Sperm Motility

5. Glutathione Movements during Cold Preservation of Rat Hepatocytes

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