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Effects of temperature, pH and sugar binding on the structures of lectins Ebulin f and SELfd
Carrillo, Celia, Cordoba-Diaz, Damián, Cordoba-Diaz, Manuel, Girbés, Tomás, Jiménez, PilarLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.007
Date:
October, 2016
File:
PDF, 448 KB
english, 2016