MECHANISM OF OXIDATIVE GELATION OF A GLYCOPROTEIN FROM WHEAT FLOUR - EVIDENCE FROM A MODEL SYSTEM BASED UPON CAFFEIC ACID

被引：57

作者：

PAINTER, TJ

NEUKOM, H

机构：

来源：

关键词：

D O I：

10.1016/0304-4165(68)90291-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：363 / &

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