THE ROLE OF NONCOVALENT FORCES IN MICELLE FORMATION BY VICILIN FROM VICIA-FABA .2. THE EFFECT OF STABILIZING AND DESTABILIZING ANIONS ON PROTEIN INTERACTIONS

被引：13

作者：

ISMOND, MAH

MURRAY, ED

ARNTFIELD, SD

机构：

来源：

FOOD CHEMISTRY | 1986年 / 21卷 / 01期

关键词：

D O I：

10.1016/0308-8146(86)90139-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：27 / 46

页数：20

共 21 条

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