Deamidation and Phosphorylation for Food Protein Modification
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781439822548.ch4
Reference88 articles.
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2. F.F.Shih, in Biochemistry of Food Proteins(B.J.F.Hudson, ed.),Elsevier Applied Science, London, 1992, pp.235-248.
3. J.S.Hamada, in Biochemistry of Food Proteins(B.J.F.Hudson, ed.),Elsevier Applied Science, London, 1992, pp.249-270.
4. Deamidation of food proteins to improve functionality
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