A QUANTITATIVE COMPARISON OF THE EXTRACTION OF PROTEIN-FRACTIONS FROM WHEAT-GRAIN BY DIFFERENT SOLVENTS, AND OF THE POLYPEPTIDE AND AMINO-ACID-COMPOSITION OF THE ALCOHOL-SOLUBLE PROTEINS

被引：87

作者：

BYERS, M

MIFLIN, BJ

SMITH, SJ

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740340506

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

页码：447 / 462

页数：16

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