Preparation and molecular weight of lipovitellin from egg yolk-Reference-Cited by-同舟云学术

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Preparation and molecular weight of lipovitellin from egg yolk

Published:1956-06 Issue:2 Volume:62 Page:328-337
ISSN:0003-9861
Container-title:Archives of Biochemistry and Biophysics
language:en
Short-container-title:Archives of Biochemistry and Biophysics

Author:

Vandegaer J.E.,Reichmann M.E.,Cook W.H.

Publisher

Elsevier BV

Subject

Molecular Biology,Biochemistry,Biophysics

Reference20 articles.

1. Egg Proteins

2. Lipoproteins

3. Lipoproteins;Faraday Society;Discussions Faraday Soc,1949

4. THE PROTEIDS OF THE EGG YOLK.1

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. ION-EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS;Journal of Food Science;1979-05

2. Phosphoproteins;Advances in Protein Chemistry;1974

3. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

4. Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure;Archives of Biochemistry and Biophysics;1973-02

5. Ion-Exchange Chromatography of Egg Yolk;Poultry Science;1969-05

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