Tryptophan content of purified milk proteins
Author:
Publisher
Elsevier BV
Reference9 articles.
1. Chemical Determination of Tryptophan in Proteins
2. Amino Acid Composition of γ-Casein
3. Isolation of Crystalline α-Lactalbumin from Milk2
4. The separation of the components of α-casein. I. The preparation of α1-casein
5. N. J. Hipp, M. L. Groves and T. L. McMeekin, Arch. Biochem. Biophys., in the press.
Cited by 5 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. Purification and Some of the Properties of αs-Casein and κ-Casein;Journal of Dairy Science;1963-11
2. Bovine Milk “Red Protein”: Amino Acid Composition and Comparison with Blood Transferrin*;Biochemistry;1963-07-01
3. The amino acid composition of human and bovine lactotransferrins;Experientia;1963-06
4. Amino Acid Composition of β-Lactoglobulins A, B, and AB;Journal of Biological Chemistry;1961-11
5. Amino acid composition of α1-, α2-, and α3-caseins;Archives of Biochemistry and Biophysics;1961-07
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