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Structure of the 7S globulin (vicilin) from pea (Pisum sativum)

✍ Scribed by K.J. I'Anson; M.J. Miles; J.R. Bacon; H.J. Carr; N. Lambert; V.J. Morris; D.J. Wright

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Glycosylation on Functional P

✍ Pedrosa, Cristiana; Trisciuzzi, Cristina; Ferreira, Sérgio T. 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 130 KB

Heat Induced Gelation of Pea (Pisum sati

✍ PUSHKAR S. BORA; CLARK J. BREKKE; JOSEPH R. POWERS 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 418 KB

Studies on the thermal behaviour of pea

✍ James R Bacon; Timothy R Noel; David J Wright 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB 👁 1 views

Characterisation and Subunit Structures

✍ John A. GATEHOUSE; Ronald R. D. CROY; Heather MORTON; Mariete TYLER; Donald BOUL 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 791 KB

Small-angle X-ray scattering studies of

✍ M.J. Miles; V.J. Morris; V. Carroll; D.J. Wright; V. Newby 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 170 KB

Selective Neoglycosylation Increases the

✍ Cristiana Pedrosa; Fernanda G. De Felice; Cristina Trisciuzzi; Sérgio T. Ferreir 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 114 KB