Amino acid content of leguminous proteins as affected by genetic and nutritional factors III
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/BF00409799.pdf
Reference6 articles.
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4. Moore, S., and W. H. Stein: J. biol. Chem. 192, 663 (1951); 211, 907 (1954).
5. Nilsson, P. E., K. Korsan-Bengtsen and O. Mellander: Arch. Mikrobiol. 20, 404 (1954).
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1. Amino acid composition of the seed albumins from chickpea;Journal of the Science of Food and Agriculture;1984-08
2. Variation in amino acid composition of legumin from Pisum;Phytochemistry;1981-01
3. Immunoaffinity chromatography as a means of purifying legumin from Pisum (pea) seeds;Biochemical Journal;1979-02-01
4. INFLUENCE OF SPROUTING ON THE DIGESTIBILITY COEFFICIENT, TRYPSIN INHIBITOR AND GLOBULIN PROTEINS OF RED KIDNEY BEANS;Journal of Food Science;1978-11
5. An Investigation of Pea Seed Albumins;Canadian Institute of Food Science and Technology Journal;1976-04
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