Extraction and characterization of mung bean proteins using different alkaline solutions
Author:
Funder
Kyonggi University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01624-x.pdf
Reference34 articles.
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4. Balandrán-Quintana RR, Mendoza-Wilson AM, Montfort GRC, Huerta-Ocampo JÁ. Plant-based proteins. In Proteins: Sustainable source, processing and applications (pp. 97-130). Academic Press (2019)
5. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72: 248-254 (1976)
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