EFFECT OF SUCCINYLATION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

MC MURPHY; NK HOWELL

doi:10.1002/jsfa.2740510111

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Journal article

EFFECT OF SUCCINYLATION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

MC MURPHY and NK HOWELL

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.51(1), pp.109-123

01/01/1990

DOI: https://doi.org/10.1002/jsfa.2740510111

Abstract

Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Agriculture

Multidisciplinary

Chemistry

Applied

Food Science & Technology

Agriculture

Chemistry

AGRICULTURE

MULTIDISCIPLINARY

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

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Title: EFFECT OF SUCCINYLATION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN
Creators: MC MURPHY
NK HOWELL
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.51(1), pp.109-123
Publisher: WILEY-BLACKWELL
Date published: 01/01/1990
Date submitted: 17/05/2017
Identifiers: 99513220902346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

EFFECT OF SUCCINYLATION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN

Abstract

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