Structural Characteristics of Purified β-Conglycinin from Soybeans Stored under Four Conditions
Author:
Affiliation:
1. Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049430p
Reference44 articles.
1. The four corners ...
2. Effects of Heat and Ionic Strength Upon Dissociation-Association of Soybean Protein Fractions
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