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Crystallization and Preliminary X-ray Diffraction Studies of Curculin: A New Type of Sweet Protein Having Taste-modifying Action

✍ Scribed by Shigeharu Harada; Hiroyuki Otani; Shoji Maeda; Yasushi Kai; Nobutami Kasai; Yoshie Kurihara

Book ID: 115626604
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 117 KB
Volume: 238
Category: Article
ISSN: 0022-2836
DOI: 10.1006/jmbi.1994.1289

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