Comparison of Different Egg Albumen Fractions as Sources of Ovomucin-Reference-Cited by-同舟云学术

Comparison of Different Egg Albumen Fractions as Sources of Ovomucin

Published:2002-04-05 Issue:10 Volume:50 Page:2840-2845
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hiidenhovi Jaakko¹,Mäkinen Jarkko¹,Huopalahti Rainer¹,Ryhänen Eeva-Liisa¹

Affiliation:

1. MTT Agrifood Research Finland, Food Research, FIN-31600 Jokioinen, Finland, and Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011333y

Reference49 articles.

1. Spiro, R. G. Glycoproteins. InAdvances in Protein Chemistry; Anfinsen, C. B., Edsall, J. T., Richards, F. M., Eds.; Academic Press, New York, NY, 1973; pp 349−467.

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