Study of Thermal Aggregation of Globulin from Common Buckwheat (Fagopyrum esculentum Moench) by Size-Exclusion Chromatography and Laser Light Scattering-Reference-Cited by-同舟云学术

Study of Thermal Aggregation of Globulin from Common Buckwheat (Fagopyrum esculentum Moench) by Size-Exclusion Chromatography and Laser Light Scattering

Published:2005-12-22 Issue:2 Volume:54 Page:554-561
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Choi Siu-Mei¹,Ma Ching-Yung¹

Affiliation:

1. Food Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052086r

Reference40 articles.

1. Amino Acid Composition of Buckwheat

2. Taira, H. Buckwheat. InEncyclopedia of Food Technology, Johnson, A. M., Peterson, M. J., Eds.; Avi Publ. Co. Westport, CT, 1974; pp 139.

3. Inter-varietal variations of rutin content in common buckwheat flour (Fagopyrum esculentum Moench.)

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