Polyacrylamide gel-urea electrophoresis of cereal prolamins at acidic pH
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
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1. Review of analytical methods for measurement of oat proteins: The need for standardized methods;Critical Reviews in Food Science and Nutrition;2017-12-26
2. Identification of discrepancies in grain quality and grain protein composition through avenin proteins of oat after an effort to increase protein content;Agriculture & Food Security;2016-05-27
3. Comparison of Antioxidative Activity Among Three Types of Prolamin Subunits;Journal of Cereal Science;1998-07
4. Identification of glycosylated forms of wheat storage proteins using two-dimensional electrophoresis and blotting;Electrophoresis;1996
5. Application of immunochemical assays to food analysis;Critical Reviews in Food Science and Nutrition;1992-01
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