THE ROLE OF NONCOVALENT FORCES IN MICELLE FORMATION BY VICILIN FROM VICIA-FABA - THE EFFECT OF PH VARIATIONS ON PROTEIN INTERACTIONS

被引：12

作者：

ISMOND, MAH

MURRAY, ED

ARNTFIELD, SD

机构：

来源：

FOOD CHEMISTRY | 1986年 / 20卷 / 04期

关键词：

D O I：

10.1016/0308-8146(86)90099-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：305 / 318

页数：14

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