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A novel one-step process for enzymatic incorporation of amino acids into proteins: application to soy protein and flour for enhancing their methionine levels.
YAMASHITA, Michiko, ARAI, Soichi, AMANO, Yoshimasa, FUJIMAKI, MasaoVolume:
43
Year:
1979
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.43.1065
File:
PDF, 320 KB
english, 1979