| 書目名稱 | Protein Crosslinking | | 副標題 | Nutritional and Medi | | 編輯 | Mendel Friedman | | 視頻video | http://file.papertrans.cn/762/761652/761652.mp4 | | 叢書名稱 | Advances in Experimental Medicine and Biology | | 圖書封面 |  | | 描述 | The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, physical, functional, nutritional, and biome- dical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates~ glyco- proteins, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslin- king are widespread and often profound. Scientists from many dis- ciplines including organic chemistry, biochemistry, protein chemis- try, food science, nutrition, radiation biology, pharmacology, physiology, medicine, and dentistry are, therefore, very much inte- rested in protein crosslinking reactions and their implications. Because protein crosslinking encompasses so many disciplines, in organizing the Symposium on Nutritional and Biochemical Consequences of Protein Crosslinking sponsored by the Protein Subdivision of the Division of Agricultural and Food Chemistry of the American Chemical Society, I sought pa | | 出版日期 | Book 1977 | | 關鍵詞 | agriculture; biology; biopolymer; carbohydrates; chemistry; food; medicine; nucleic acid; nutrition; physiolo | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-9113-6 | | isbn_softcover | 978-1-4757-9115-0 | | isbn_ebook | 978-1-4757-9113-6Series ISSN 0065-2598 Series E-ISSN 2214-8019 | | issn_series | 0065-2598 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
The information of publication is updating
|
|
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-5 18:09
發(fā)表于 2025-3-21 19:58:51
