Peptization of soybean proteins - The effect of neutral salts on the quantity of nitrogenous constituents extracted from oil-free meal

被引：55

作者：

Smith, AK ^{[1
]}

Circle, SJ ^{[1
]}

Brother, GH ^{[1
]}

机构：

[1] US Reg Soybean Ind Prod Lab, Urbana, IL USA

来源：

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY | 1938年 / 60卷

关键词：

D O I：

10.1021/ja01273a012

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

收藏

页码：1316 / 1320

页数：5

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