Protein stability in preserved biological remains: II. Modification and aggregation of proteins in an 8-year-old sample of dried blood
- 31 October 1971
- journal article
- Published by Elsevier in International Journal of Biochemistry
- Vol. 2 (11), 558-568
- https://doi.org/10.1016/0020-711x(71)90025-5
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Mammoth Hair: Stability of α-Keratin Structure and Constituent ProteinsScience, 1970
- Cross-Linking of Collagen and ElastinAnnual Review of Biochemistry, 1968
- Cross-link in Fibrin Polymerized by Factor XIII: ε-(γ-Glutamyl)lysineScience, 1968
- Enzyme Reaction Rates at Limited Water ActivitiesScience, 1967
- Cross-linking of Gelatine by DehydrationNature, 1967
- Freeze-drying and Protein Denaturation in Muscle Tissue; Losses in Protein SolubilityNature, 1967
- Human erythrocyte phosphoglycerides I. Quantification of plasmalogens, fatty acids and fatty aldehydesBiochimica et Biophysica Acta, 1962
- FREEZE‐DRIED MEAT. III. NON‐OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFaJournal of Food Science, 1956
- FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFaJournal of Food Science, 1956
- The unreactive amino groups of proteinsBiochimica et Biophysica Acta, 1948