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The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort
Anne N. Murmann,
Per Hägglund
, Birte Svensson,
Marianne N. Lund
Inflammation, Metabolism and Oxidation
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Dive into the research topics of 'The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort'. Together they form a unique fingerprint.
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Agriculture & Biology
wort (brewing)
100%
thioredoxins
89%
thiols
75%
beers
31%
sulfites
21%
fermentation
20%
disulfides
19%
antioxidants
18%
yeasts
12%
derivatization
11%
anaerobic conditions
9%
NADP (coenzyme)
9%
chemical derivatives
7%
fluorescence
7%
proteins
6%
enzymes
4%
sampling
3%
Medicine & Life Sciences
Thioredoxins
96%
Sulfhydryl Compounds
82%
Fermentation
30%
Sulfites
28%
Antioxidants
21%
Disulfides
20%
Yeasts
15%
Thioredoxin-Disulfide Reductase
13%
Fluorescence
7%
Proteins
7%
Enzymes
5%
Chemical Compounds
Thioredoxin
96%
Thiol
64%
Antioxidant Agent
21%
Sulfite
21%
Fermentation
17%
pH Value
16%
Protein
7%
Disulfide
7%
Strain
6%
Reduction
4%