Chemistry of Protein Stabilization by Trehalose-Reference-Cited by-同舟云学术

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Chemistry of Protein Stabilization by Trehalose

Published:1994-07-23 Issue: Volume: Page:222-240
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

Colaco C. A. L. S.¹,Smith C. J. S.²,Sen S.¹²,Roser D. H.¹,Newman Y.³,Ring S.³,Roser B. J.¹

Affiliation:

1. Quadrant Research Foundation, Maris Lane, Cambridge CB2 2SY, United Kingdom

2. Quadrant Holdings Cambridge Ltd., Maris Lane, Cambridge CB2 2SY, United Kingdom

3. AFRC Institute of Food Research, Norwich Laboratory, Norwich Research Park, Norwich NR4 7UA, United Kingdom

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1994-0567.ch014

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4. Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria;Food Microbiology;2020-10

5. Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli;2019-12-23

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