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Oxidants and antioxidants. Part B /
General Description of the Series: The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by resea...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1999.
|
| Colección: | Methods in enzymology ;
v. 300. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231117044622.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 008 | 110926s1999 caua ob 001 0 eng d | ||
| 040 | |a COF |b eng |e pn |c COF |d OPELS |d OCLCQ |d OPELS |d OCLCF |d KUK |d OCLCO |d OCLCQ |d ANS |d YOU |d LEAUB |d OCLCO |d OCLCQ |d BRX |d OCLCQ |d OCLCO | ||
| 020 | |a 012182201X |q (electronic bk.) | ||
| 020 | |a 9780121822019 |q (electronic bk.) | ||
| 035 | |a (OCoLC)754648810 | ||
| 050 | 4 | |a QP601 | |
| 082 | 0 | 4 | |a 574.19214 |2 20 |
| 245 | 0 | 0 | |a Oxidants and antioxidants. |n Part B / |c edited by Lester Packer. |
| 260 | |a San Diego : |b Academic Press, |c �1999. | ||
| 300 | |a 1 online resource (xxxvi, 530 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Methods in enzymology ; |v v. 300 | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 505 | 0 | |a Oxidative damage to lipids, proteins, and nucleic acids. Lipids ; Proteins and nucleic acids -- Assays in cells, body fluids, and tissues -- Oxidant and redox-sensitive steps in signal transduction and gene expression -- Noninvasive methods. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a General Description of the Series: The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today--truly an essential publication for researchers in all fields of life sciences. Key Features * Oxidative Damage to Lipids, Proteins, and Nucleic Acids * Antioxidant Assays in Cells, Body Fluids, and Tissues * Oxidant and Redox Sensitive Steps in Signal Transduction and Gene Expression * Noninvasive Methods. | ||
| 650 | 0 | |a Antioxidants |x Physiological effect. | |
| 650 | 0 | |a Oxidizing agents |x Physiological effect. | |
| 650 | 0 | |a Active oxygen in the body. | |
| 650 | 0 | |a Free radicals (Chemistry) |x Physiological effect. | |
| 650 | 6 | |a Antioxydants |0 (CaQQLa)201-0102439 |x Effets physiologiques. |0 (CaQQLa)201-0374337 | |
| 650 | 6 | |a Oxydants |0 (CaQQLa)201-0045916 |x Effets physiologiques. |0 (CaQQLa)201-0374337 | |
| 650 | 6 | |a Oxyg�ene actif dans l'organisme. |0 (CaQQLa)201-0023013 | |
| 650 | 6 | |a Radicaux libres (Chimie) |0 (CaQQLa)201-0023011 |x Effets physiologiques. |0 (CaQQLa)201-0374337 | |
| 650 | 7 | |a Active oxygen in the body |2 fast |0 (OCoLC)fst00796287 | |
| 650 | 7 | |a Antioxidants |x Physiological effect |2 fast |0 (OCoLC)fst00810646 | |
| 650 | 7 | |a Free radicals (Chemistry) |x Physiological effect |2 fast |0 (OCoLC)fst00933921 | |
| 650 | 7 | |a Oxidizing agents |x Physiological effect |2 fast |0 (OCoLC)fst01049581 | |
| 700 | 1 | |a Packer, Lester. | |
| 776 | 0 | 8 | |i Print version: |t Oxidants and antioxidants. Part B. |d San Diego : Academic Press, �1999 |z 012182201X |w (OCoLC)40151781 |
| 830 | 0 | |a Methods in enzymology ; |v v. 300. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780121822019 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/00766879/300 |z Texto completo |