IMMUNOCHEMICAL STUDIES ON THE DENATURATION OF OVALBUMIN STORED WITH GLUCOSE

被引：4

作者：

KATO, Y ^{[1
]}

MATSUDA, T ^{[1
]}

WATANABE, K ^{[1
]}

NAKAMURA, R ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14895.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：769 / 772

页数：4

共 15 条

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[9] IMMUNOCHEMICAL STUDIES ON THERMAL-DENATURATION OF OVOMUCOID [J].

MATSUDA, T ;

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[10] EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON HEAT-STABILITY OF BOVINE SERUM-ALBUMIN [J].

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