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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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Agriculture & Biology
anaerobic conditions
9%
antioxidants
18%
beers
31%
chemical derivatives
7%
derivatization
11%
disulfides
19%
enzymes
4%
fermentation
20%
fluorescence
7%
NADP (coenzyme)
9%
proteins
6%
sampling
3%
sulfites
21%
thiols
75%
thioredoxins
89%
wort (brewing)
100%
yeasts
12%
Medicine & Life Sciences
Antioxidants
21%
Disulfides
20%
Enzymes
5%
Fermentation
30%
Fluorescence
7%
Proteins
7%
Sulfhydryl Compounds
82%
Sulfites
28%
Thioredoxin-Disulfide Reductase
13%
Thioredoxins
96%
Yeasts
15%
Chemical Compounds
Antioxidant Agent
21%
Disulfide
7%
Fermentation
17%
pH Value
16%
Protein
7%
Reduction
4%
Strain
6%
Sulfite
21%
Thiol
64%
Thioredoxin
96%