Evaluation of the Solubility and Emulsifying Property of...

Evaluation of the Solubility and Emulsifying Property of Soybean Proglycinin and Rapeseed Procruciferin in Relation to Structure Modified by Protein Engineering

Tandang, Mary Rose G., Atsuta, Nami, Maruyama, Nobuyuki, Adachi, Motoyasu, Utsumi, Shigeru
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf050871y
Date:
November, 2005
File:
PDF, 263 KB
english, 2005
Conversion to is in progress
Conversion to is failed