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EFFECT OF THE ATTACHMENT OF VALINE RESIDUES ON THE PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF BOVINE SERUM-ALBUMIN

MURPHY, MC and HOWELL, NK (1991) EFFECT OF THE ATTACHMENT OF VALINE RESIDUES ON THE PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF BOVINE SERUM-ALBUMIN JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 54 (2). pp. 245-253.

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Item Type: Article
Authors :
NameEmailORCID
MURPHY, MCUNSPECIFIEDUNSPECIFIED
HOWELL, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 January 1991
Identification Number : https://doi.org/10.1002/jsfa.2740540211
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, BOVINE SERUM ALBUMIN, FUNCTIONAL PROPERTIES, PROTEINS, PHYSICOCHEMICAL PROPERTIES, MODIFICATION, VALINE, HYDROPHOBICITY, COVALENT ATTACHMENT, EMULSIFYING PROPERTIES, FOOD PROTEINS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827195

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