Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional gel electrophoresis

BrewingScience

Volumn 61, Issue 3-4, 2008, Pages 56-65

  Klose, Ch ^a   Schehl, B D ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Barley; Lab on a Chip analysis; Malting; Protein changes; Protein fractions; Two dimensional gel electrophoresis

Indexed keywords

AMINO ACID ANALYSIS; ANALYSIS TECHNIQUES; BARLEY; LAB-ON-A-CHIP TECHNOLOGY; MALTING; PROTEIN FRACTIONS; PROTEOLYTIC DEGRADATION; TWO-DIMENSIONAL GEL ELECTROPHORESIS;

AMINO ACIDS; CAPILLARY ELECTROPHORESIS; ENZYMES; PEPTIDES; TWO DIMENSIONAL;

LAB-ON-A-CHIP;

HORDEUM;

EID: 77955516568     PISSN: 18665195     EISSN: 16132041     Source Type: Journal    
DOI: None     Document Type: Article

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