Study of calcium binding to different preparations of yeast...

Food Chemistry 1999 Vol. 66; Iss. 2

Study of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode

Maria Teresa Bertoldo Pacheco, Francisco Carraro, Valdemiro Carlos Sgarbieri
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Volume:
66
Year:
1999
Language:
english
Pages:
4
DOI:
10.1016/s0308-8146(98)00252-0
File:
PDF, 116 KB
english, 1999
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