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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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Keyphrases
Wort
100%
Oxidised Thiol
100%
Reducing Capacity
100%
Thioredoxin
100%
Free Thiols
57%
Antioxidant
42%
Beer
42%
Thioredoxin System
42%
Fermentation
42%
Sulfite
28%
Disulfide
28%
Thiols
14%
Oxidized Form
14%
Thioredoxin Reductase
14%
PH Value
14%
Yeast Strains
14%
Nicotinamide Adenine Dinucleotide Phosphate (NADPH)
14%
Fluorescence Detection
14%
Thiol Proteins
14%
Low Efficiency
14%
Enzyme System
14%
Derivatization
14%
Anaerobic Conditions
14%
Pharmacology, Toxicology and Pharmaceutical Science
Thiol
100%
Thioredoxin
100%
Antioxidant
37%
Disulfide
25%
Sulfite
25%
Sepinostat
12%
Thiol Derivative
12%
Thioredoxin Reductase
12%
Enzyme
12%
Food Science
Antioxidant
100%
Fluorescence Spectroscopy
33%
Yeast Strains
33%