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：
引用
收藏
页码：155 / 160
页数：6
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