CHARACTERIZATION OF GLUTENINS IN WHEAT-VARIETIES BY SDS-POLYACRYLAMIDE GEL-ELECTROPHORESIS (SDS-PAGE) AND TWO-DIMENSIONAL ELECTROPHORESIS (2D-PAGE)

被引：22
作者：
KRAUSE, I
MULLER, U
BELITZ, HD
机构：
[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER
[2] TECH UNIV MUNICH,KURT HESS INST MEHL & EIWEISSFORSCH,D-8046 GARCHING,FED REP GER
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1988年 / 186卷 / 05期
关键词：
D O I：
10.1007/BF01127299
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：398 / 406
页数：9
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