Recent advances in protein interactions

被引：1
|
作者：
Howell, NK [1 ]
机构：
[1] Univ Surrey, Sch Biol Sci, Guildford GU2 5XH, Surrey, England
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10 | 2000年 / 251期
关键词：
D O I：
10.1533/9781845698355.5.317
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：317 / 327
页数：11
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