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由于学校数据库问题，求助各位帮忙找些文献！ 1.Tissue sulfhydryl groups Archives of Biochemistry and Biophysics, Volume 82, Issue 1, May 1959, Pages 70-77 George L. Ellman 2.Estimation of total, protein-bound, and nonprotein sulfhydryl groups in tissue with Ellman's reagent Analytical Biochemistry, Volume 25, 1968, Pages 192-205 Jozef Sedlak, Raymond H. Lindsay 3.Sensitive quantitative analysis of disulfide bonds in polypeptides and proteins Analytical Biochemistry, Volume 138, Issue 1, April 1984, Pages 181-188 Theodore W. Thannhauser, Yasuo Konishi, Harold A. Scheraga 4.Beveridge, T., Toma, S. J., & Nakai, S. (1974). Determination of SH and SS groups in some food proteins using Ellman’s reagent. Journal of Food Science, 39, 49–51. 5.Hou, H. D., & Chang, K. C. (2004). Structural characteristics of purified glycinin from soybeans stored under various conditions. Journal of Agricultural and Food Chemistry, 52, 3792–3800 在这里万分感谢大家了，本人邮箱dacong851120@163.com |
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