Disulfide Reduction and Molecular Dissociation Improves the Proteolysis of Soy Glycinin by Pancreatin in vitro

✍ Scribed by E. ROTHENBUHLER; J. E. KINSELLA

• Book ID: 108811626
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 485 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13839.x