Medicin og biovidenskab
Pork Meat
100%
Hydroxyl Radical
82%
Myosins
81%
Methionine
77%
Cysteine
70%
Proteomics
68%
Sulfinic Acids
35%
Iodoacetamide
28%
Ethylmaleimide
24%
Sulfonic Acids
24%
Proteins
20%
Sulfhydryl Compounds
20%
Disulfides
19%
Head
13%
Landbrug og biologi
hydroxyl radicals
80%
myosin
78%
pork
74%
proteomics
66%
methionine
64%
cysteine
64%
myofibrillar proteins
46%
oxidation
41%
tail
31%
sulfonic acids
20%
longissimus muscle
19%
disulfides
18%
thiols
18%
crosslinking
17%
proteins
6%
Kemiske forbindelser
Methionine Residue
98%
Cysteine Residue
78%
Cysteine
48%
Methionine
37%
Sulfinic Acid
25%
Oxidation Reaction
25%
Protein
23%
N-Ethylmaleimide
22%
Sulfonic Acid
18%
Thiol
15%
Crosslinking
15%
Disulfide
15%
Reduction
8%