Identification of Disulfide Bonds in Wheat Gluten Proteins by Means of Mass Spectrometry/Electron Transfer Dissociation
Author:
Affiliation:
1. German Research Center for Food Chemistry, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf204973u
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3. Chapter 7 The Polymeric Glutenins
4. Disulphide Bonds in Wheat Gluten Proteins
5. The location of disulphide bonds in α-type gliadins
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