Medicin og biovidenskab
1-hydroxyethyl radical
21%
Amides
36%
Amino Acids
16%
Antioxidants
24%
Cysteine
29%
cysteinesulfenic acid
62%
dimedone
35%
Disulfides
20%
Ethanol
17%
Heating
25%
Hot Temperature
51%
Lactalbumin
52%
Lactoglobulins
97%
Metals
26%
Oxidation-Reduction
69%
Oxygen Consumption
20%
Protein Unfolding
47%
Proteins
36%
Sulfenic Acids
80%
Sulfhydryl Compounds
47%
Sulfites
46%
Whey
28%
Whey Proteins
61%
Kemiske forbindelser
Amide
22%
Amino Acid Composition
16%
Antioxidant Agent
31%
Cysteine
26%
Cysteine Residue
32%
Disulfide
21%
Heat
28%
Methionine
15%
Modification
21%
Oxidation Reaction
62%
Protein
51%
Sulfenic Acid
100%
Sulfite
35%
Thiol
37%
Landbrug og biologi
beers
34%
crosslinking
29%
heat treatment
15%
lactalbumin
37%
lactoglobulins
49%
metals
23%
oxidation
45%
oxygen consumption
20%
protein unfolding
44%
proteins
16%
sulfites
35%
thiols
30%