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Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
(University of Missouri--Columbia, 2008)
This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q₁₀. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q₁₀ and protein ...
Functional characterization of two putative mobile elements of the 'Mycoplasma mycoides cluster'
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Horizontal gene transfer has played a major role in bacterial evolution, including in the genus Mycoplasma, which is comprised of some of the simplest and smallest free...