Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model

被引：25

作者：

Van den Bulck, K

Loosveld, AMA

Courtin, CM

Proost, P

Van Damme, J

Robben, J

Mort, A

Delcour, JA

机构：

[1] Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium

[2] Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium

[3] Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium

[4] Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res Ctr 246, Stillwater, OK 74078 USA

来源：

CEREAL CHEMISTRY | 2002年 / 79卷 / 03期

关键词：

D O I：

10.1094/CCHEM.2002.79.3.329

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

[No abstract available]

引用

页码：329 / 331

页数：3

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