Alterations in the food functionality of serum albumin by the redox interconversion of disulfide bonds

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Alterations in the food functionality of serum albumin by the redox interconversion of disulfide bonds

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論文目録
CONTENTS
p1
INTRODUCTION
p3
CHAPTER1. Gelation of Serum Albumin by Glutathione
p5
CHAPTER2. Factors Controlling the Thiol-dependent Gelation of Bovine Serum Albumin
p22

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Material Type: 博士論文
Title: Alterations in the food functionality of serum albumin by the redox interconversion of disulfide bonds
Author/Editor: 李眞英 [著]
Author Heading: 李, 眞英リ, ジンヨン
Alternative Title: ジスルフィド結合の酸化還元変換による血清アルブミンの食品機能特性の改質ジスルフィドケツゴウノサンカカンゲンヘンカンニヨルケッセイアルブミンノショクヒンキノウトクセイノカイシツ
Degree grantor/type: 京都大学
Date Granted: 平成4年3月23日
Date Granted (W3CDTF): 1992
Dissertation Number: 甲第5128号
Degree Type: 農学博士
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Alias of Author: Lee, Jin-young
NDLC: UT51
UT41
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-92-J175
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000000250310
http://id.ndl.go.jp/bib/000000250310
Bibliographic Record Category (NDL): 213