二硫键
引用
偶像
Altmetrics公司
乳清蛋白
社会化媒体
计算机科学
情报检索
化学
万维网
食品科学
生物化学
程序设计语言
作者
Kazuko Shimada,J. C. Cheftel
摘要
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTSulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolateKazuko Shimada and Jean Claude CheftelCite this: J. Agric. Food Chem. 1989, 37, 1, 161–168Publication Date (Print):January 1, 1989Publication History Published online1 May 2002Published inissue 1 January 1989https://doi.org/10.1021/jf00085a038RIGHTS & PERMISSIONSArticle Views1932Altmetric-Citations271LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (919 KB) Get e-Alerts Get e-Alerts
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