Landbrug og biologi
amino acid composition
11%
cleavage (chemistry)
10%
crosslinking
59%
disulfide bonds
27%
drugs
8%
fluorescence
9%
heat
28%
heat treatment
30%
hydrophobicity
13%
lactalbumin
76%
lactoglobulins
100%
mammals
9%
methionine
10%
milk proteins
12%
oxidants
12%
oxidation
46%
probes (equipment)
12%
processing technology
12%
protein unfolding
90%
proteins
12%
proteolysis
12%
solubility
11%
sulfenic acids
21%
temperature
5%
tryptophan
11%
wavelengths
11%
whey protein
13%
Medicin og biovidenskab
Amino Acids
6%
Disulfides
19%
Fluorescence
7%
Hot Temperature
48%
Hydrophobic and Hydrophilic Interactions
9%
Lactalbumin
93%
Lactoglobulins
92%
Mammals
7%
Medicinal Plants
9%
Methionine
9%
Milk Proteins
11%
Oxidants
9%
Protein Unfolding
85%
Proteins
9%
Proteolysis
8%
Solubility
8%
Sulfenic Acids
16%
Temperature
6%
Tryptophan
9%
Whey Proteins
12%
Kemiske forbindelser
Amino Acid Composition
16%
Cleavage
10%
Disulfide
25%
Emission Wavelength
17%
Fluorescence Intensity
13%
Fluorescence Maxima
20%
Heat
46%
Heat Treatment
13%
Hydrophobicity
13%
Methionine Residue
20%
Mixture
13%
Modification
8%
Oxidation Reaction
28%
Pharmaceutical
11%
Probe
9%
Protein
26%
Protein Hydrolysis
17%
Solubility
9%
Sulfenic Acid
22%
Tryptophan Residue
17%