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Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model

被引：25
作者：
Van den Bulck, K
Loosveld, AMA
Courtin, CM
Proost, P
Van Damme, J
Robben, J
Mort, A
Delcour, JA
机构：
[1] Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium
[2] Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium
[3] Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium
[4] Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res Ctr 246, Stillwater, OK 74078 USA
来源：
CEREAL CHEMISTRY | 2002年 / 79卷 / 03期
关键词：
D O I：
10.1094/CCHEM.2002.79.3.329
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
[No abstract available]
引用
收藏
页码：329 / 331
页数：3
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