CHEMISTRY OF BRAZILIAN GREEN COFFEE AND QUALITY OF BEVERAGE .4. ELECTROPHORESIS OF PROTEINS IN AGAR-GEL AND ITS INTERACTION WITH CHLOROGENIC ACIDS

被引：0
|
作者：
AMORIM, HV [1 ]
TEIXEIRA, AA [1 ]
MELO, M [1 ]
CRUZ, VF [1 ]
MALAVOLTA, E [1 ]
机构：
[1] UNIV SAO PAULO,ESCOLA SUPER AGR LUIZ QUEIROZ,DEPT CHEM,PIRACICABA,BRAZIL
来源：
TURRIALBA | 1975年 / 25卷 / 01期
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D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
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页码：18 / 24
页数：7
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