THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY - THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY

被引：56

作者：

SLACK, PT ^{[1
]}

BAMFORTH, CW ^{[1
]}

机构：

[1] BREWING RES FDN,NUTFIELD,SURREY,ENGLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1983.tb04214.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：397 / 401

页数：5

共 7 条

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[4]

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[5]

Rudin A., 1957, J I BREWING, V63, P506, DOI DOI 10.1002/J.2050-0416.1957.TB06291.X

[6]

SHARPE FR, 1981, 18TH EUR BREW CONV P, P607

YON, RJ .

INTERNATIONAL JOURNAL OF BIOCHEMISTRY, 1978, 9 (06) :373-379