Amino acid compositions of the egg-yolk lipoproteins, and a statistical comparison of their amino acid ratios
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Elsevier BV
Reference15 articles.
1. Proteins of Hen's Egg Yolk
2. Separation and characterization of the two high density lipoproteins of egg yolk, α- and β-lipovitellin
3. ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
4. MACROMOLECULAR PROPERTIES OF VITELLENIN FROM EGG YOLK AND ITS PARENT COMPLEX WITH LIPIDS
5. THE DISSOCIATION OF α- AND β-LIPOVITELLIN IN AQUEOUS SOLUTION: PART II. INFLUENCE OF PROTEIN PHOSPHATE GROUPS, SULPHYDRYL GROUPS, AND RELATED FACTORS
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1. Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk;Journal of Agricultural and Food Chemistry;2015-11-17
2. Biosynthesis of the vitellogenins. Identification and characterization of nonphosphorylated precursors to avian vitellogenin I and vitellogenin II.;Journal of Biological Chemistry;1982-04
3. Isolation and Fractionation of the Protein Moiety of Egg Yolk Low Density Lipoprotein;Poultry Science;1977-07
4. Comparative study of hen yolk phosvitin and plasma vitellogenin;Biochemistry;1977-07
5. Selective Solubilization of Apolipoproteins from Hen's Egg Yolk Very Low Density Lipoprotein with Guanidine Hydrochloride and Urea;The Journal of Biochemistry;1977-02
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