EFFECTS OF REDUCTION WITH DITHIOTHREITOL ON SOME MOLECULAR-PROPERTIES OF SOY GLYCININ

被引：42

作者：

KIM, SH ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 04期

关键词：

D O I：

10.1021/jf00070a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：623 / 627

页数：5

共 33 条

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[2]

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[3]

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[4] EFFECT OF CONGLYCININ ON THE THERMAL AGGREGATION OF GLYCININ [J].

DAMODARAN, S ;

KINSELLA, JE .

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[5]

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[6]

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[7]

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[8]

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[9]

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[10]

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