|
|||||
|
|
A model for the molecular structure of the glutenins from wheat flour |
|
| Authors: | A. Graveland P. Bosveld W.J. Lichtendonk J.P. Marseille J.H.E. Moonen A. Scheepstra |
| Affiliation: | Institute for Cereals, Flour and Bread TNO, P.O. Box 15, 6700 AA Wageningen, The Netherlands |
| Abstract: | |
| Keywords: | SDS sodium dodecyl sulphate SDS-PAGE polyacrylamide gel electrophoresis in the presence of SDS EDTA ethylenediaminetetraacetic acid DTNB 5,5′-dithiobis (2-nitrobenzoic acid) SH, sulphydryl SS disulphide |
| 本文献已被 ScienceDirect 等数据库收录！ | |