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COMPOSITION OF ACID-SENSITIVE FRACTION IN SOYBEAN PROTEINS

Author
YAMAUCHI F; KUROSAWA Y; KAMATA Y; SHIBASAKI K
TOHOKU UNIV., FAC. AGRIC., DEP. FOOD CHEM./SENDAI 980/JPN
Source
AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1980; VOL. 44; NO 10; PP. 2455-2459; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
FRACTIONNEMENT DELIPIDATION ELECTROPHORESE GEL CHROMATOGRAPHIE COUCHE MINCE LEGUMINOSAE ISOLEMENT PROTEINE SOJA OLEAGINEUX VEGETAL GLYCININE CONGLYCININE BETA GLYCINE MAX PROTEAGINEUX BIOCHIMIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FRACTIONATION DELIPIDATION GEL ELECTROPHORESIS THIN LAYER CHROMATOGRAPHY LEGUMINOSAE PROTEINS SOYBEAN OIL SEEDS VEGETALS GLYCININ GLYCINE MAX BIOCHEMISTRY FOOD SCIENCES
Keyword (es)
BIOQUIMICA TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A02 Analytical, structural and metabolic biochemistry

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries Analytical, structural and metabolic biochemistry
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8110378455

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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