Effects of designed sulfhydryl groups and disulfide bonds into soybean proglycinin on its structural stability and heat-induced gelation.

No abstract is available for this paper.

• Publication year

  2004

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2004-09-08

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1021/JF0496595PMID 15373414
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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