Effect of Thermal and Proteolytic Processing on Glycinin, the 11S Globulin of Soy (Glycine max): A Study Utilizing Monoclonal and Polyclonal Antibodies
- 1 March 1994
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 42 (3) , 834-840
- https://doi.org/10.1021/jf00039a047
Abstract
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