Structure−Physicochemical Function Relationships of Soybean β-Conglycinin Constituent Subunits-Reference-Cited by-同舟云学术

Structure−Physicochemical Function Relationships of Soybean β-Conglycinin Constituent Subunits

Published:1999-11-11 Issue:12 Volume:47 Page:5278-5284
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Maruyama Nobuyuki¹,Sato Ryohei¹,Wada Yusuke¹,Matsumura Yasuki¹,Goto Hideyuki¹,Okuda Eiko¹,Nakagawa Shuko¹,Utsumi Shigeru¹

Affiliation:

1. Research Institute for Food Science, Kyoto University, Uji, Kyoto 611-0011, Japan, and Department of Food Science, Ishikawa Agricultural College, 1-308 Suematsu, Nonoichi, Ishikawa 921-8836, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990360%2B

Reference26 articles.

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

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