Characterization of Thiamin-Binding Protein from Wheat Germ
Author:
Affiliation:
1. Dept. of Food and Nutrition, Kinki University, Nara 631-8505 Japan.
2. Corresponding author. Phone: +81-742-43-1511. Fax: +81-742-43-2522. E-mail: mitunaga@nara.kindai.ac.jp
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference9 articles.
1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
3. Purification and some properties of thiamine-binding protein from rice bran.
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