Deamidation of Protein in a Soy Extract by Ion Exchange Resin Catalysis
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05871.x/fullpdf
Reference15 articles.
1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
2. The liberation of aspartic acid during the acid hydrolysis of proteins
3. Protein hydration
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