Effect of different denaturating methods on lipid-protein complex formation

LWT

Volumn 37, Issue 1, 2004, Pages 99-104

  Taha, F S ^a   Mohamed, S S ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Lipid protein complex; Protein denaturation; Soybeans

Indexed keywords

GLYCINE MAX;

EID: 1242265596     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00140-3     Document Type: Article

References (27)

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