FRACTIONATION OF HIGH MOLECULAR WEIGHT POLYPEPTIDES FROM BEER USING TWO DIMENSIONAL GEL ELECTROPHORESIS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1988.tb04550.x/fullpdf
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5. FRACTIONATION OF HIGH AND LOW MOLECULAR WEIGHT COMPONENTS FROM WORT AND BEER BY ADSORPTION CHROMATOGRAPHY USING THE GEL SEPHADEX LH20
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