The determination of protein in biological materials and foodstuffs

Autor:	T. T. Gorsuch, R. L. Norton
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Chromatography Chemistry Nitration fungi food and beverages Absolute (perfumery) Food science Industrial and Manufacturing Engineering Biological materials Food Science
Zdroj:	International Journal of Food Science & Technology. 4:1-6
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1969.tb01491.x
Popis:	Summary. Three methods for determining protein, the Folin, dye-binding and nitration procedures, have been investigated, modified when necessary, and applied to mycelial systems, flour and dried egg. All three methods give different results with different protein standards, indicating that the values obtained from different samples can only be relative rather than absolute.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8717c28714dc1da23247cb2135f39b04 https://doi.org/10.1111/j.1365-2621.1969.tb01491.x Zobrazit plný text záznamu Plný text