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Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing
Author(s) -
Zong Xuyan,
Yang Huirong,
Jin Xiaofan,
Brennan Charles S.,
Coldea Teodora Emilia,
Cai Linfei,
Zhao Haifeng
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14894
Subject(s) - chemistry , zeta potential , ageing , circular dichroism , oxygen , protein secondary structure , oxidative phosphorylation , antioxidant , disulfide bond , random coil , plant lipid transfer proteins , food science , thiol , oxidative stress , biophysics , biochemistry , organic chemistry , chemical engineering , genetics , nanoparticle , gene , engineering , biology
Oxidative and structural characteristics of protein in beer.
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