FRAGMENTATION OF PROTEINS BY FREE-RADICALS AND ITS EFFECT ON THEIR SUSCEPTIBILITY TO ENZYMATIC-HYDROLYSIS

被引：315

作者：

WOLFF, SP

DEAN, RT

机构：

来源：

BIOCHEMICAL JOURNAL | 1986年 / 234卷 / 02期

关键词：

D O I：

10.1042/bj2340399

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

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页码：399 / 403

页数：5

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