Isolation and Characterization of Patatin Isoforms-Reference-Cited by-同舟云学术

Isolation and Characterization of Patatin Isoforms

Published:1999-10-06 Issue:11 Volume:47 Page:4587-4592
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pots André M.¹,Gruppen Harry¹,Hessing Martin¹,van Boekel Martinus A. J. S.¹,Voragen Alphons G. J.¹

Affiliation:

1. Centre for Protein Technology TNO−WAU, Wageningen, The Netherlands, Department of Food Technology and Nutritional Sciences, Food Science Group, Wageningen Agricultural University, Wageningen, The Netherlands, and TNO Nutrition and Food Research Institute, Zeist, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf981180n

Reference20 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Wax ester formation catalysed by isoenzymes of lipolytic acyl hydrolase

3. Biochemical and genetic analysis of different patatin isoforms expressed in various organs of potato (Solanum tuberosum)

4. Secondary Structure of Proteins Through Circular Dichroism Spectroscopy

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