Chemical modification of proteins. Part 12. Effect of succinylation on some physico‐chemical and functional properties of the albumin fraction from rapeseed (Brassica napus L.)
- 1 January 1986
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 30 (10) , 975-985
- https://doi.org/10.1002/food.19860301003
Abstract
No abstract availableKeywords
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