Thermodynamic approach to the comparative analysis of integral hydrophobicity of legumin and legumin-T in native and denaturated forms. 1. Broad bean legumin
A. N. Danilenko, V. T. Dianova, Dr. E. E. Braudo, T. Henning, K. D. SchwenkeVolume:
41
Year:
1997
Language:
english
Pages:
5
DOI:
10.1002/food.19970410104
File:
PDF, 472 KB
english, 1997