STUDY OF THERMAL-DENATURATION OF OAT GLOBULIN BY ULTRAVIOLET AND FLUORESCENCE SPECTROPHOTOMETRY

被引：27

|

作者：

MA, CY

HARWALKAR, VR

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 01期

关键词：

D O I：

10.1021/jf00079a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：155 / 160

页数：6

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