FORMATION OF FREE RADICALS DURING REACTION OF SOY BEAN LIPOXIDASE

被引：22

作者：

WALKER, GC

机构：

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1963年 / 13卷 / 06期

关键词：

D O I：

10.1016/0006-291X(63)90136-0

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：

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页码：431 / &

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