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Apple Quality as Influenced by Fumigation with Methyl Bromide

✍ Scribed by S.R. DRAKE; H.R. MOFFITT; J.K. FELLMAN; C.R. SELL

Book ID
108813464
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
435 KB
Volume
53
Category
Article
ISSN
0022-1147

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## Abstract The principal reaction between ^14^C‐labelled methyl bromide and the nitrogen‐containing groups of wheat protein has been shown, by combined radioactive tracer‐chromatographic techniques, to be with the histidine residue. Three methylated histidines are present in the hydriodic acid hyd