Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Constanze Knopfe"'
Publikováno v:
Journal of the Science of Food and Agriculture. 81:126-134
The effect of progressive acetylation upon the conformation of the 11S globulin legumin from faba bean has been studied using chemical analysis, UV, fluorescence and CD spectroscopy, viscometry and analytical ultracentrifugation. The modification did
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:2080-2086
The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). Th