Influence of the Extracting Solvent upon the Structural Properties of Amaranth (Amaranthus hypochondriacus) Glutelin-Reference-Cited by-同舟云学术

Influence of the Extracting Solvent upon the Structural Properties of Amaranth (Amaranthus hypochondriacus) Glutelin

Published:2003-06-03 Issue:14 Volume:51 Page:4060-4065
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Abugoch Lilian E.¹,Martínez E. Nora¹,Añón M. Cristina¹

Affiliation:

1. Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Vicuña Mackenna 20, Providencia, Santiago, Chile, and Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), 47 y 116 (1900) La Plata, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf025949e

Reference28 articles.

1. Protein fractions in amaranth grain and their chemical characterization

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