共 60 条
[1]
THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION
[J].
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES,
1981, 14 (04)
:289-294
[3]
Molecular recognition of DNA by small molecules: AT base pair specific intercalative binding of cytotoxic plant alkaloid palmatine
[J].
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS,
2007, 1770 (07)
:1071-1080
[6]
Chaires JB, 1997, BIOPOLYMERS, V44, P201, DOI 10.1002/(SICI)1097-0282(1997)44:3<201::AID-BIP2>3.0.CO
[7]
2-Z