ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] In experiments concerned primarily with the influence of sulphydryl groups on the properties of dough from wheaten flour (cf. Frater and Hird5, McDermott and Pace6) we observed that suspensions of flour in water containing GSH rapidly reduced DHA. The activity could be measured with as little as 10 ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/201503a0
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