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  Acetylation and succinylation of faba bean legumin - modification of hydrophobicity and conformation.

Knopfe, C., Schwenke, K. D., Mothes, R., Mikheeva, L. M., Grinberg, V. Y., Görnitz, E., et al. (1998). Acetylation and succinylation of faba bean legumin - modification of hydrophobicity and conformation. Nahrung-Food, 42, 194-196. doi:10.1002/(SICI)1521-3803(199808)42:03/04<194:AID-FOOD194>3.0.CO;2-N.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-6F9E-9 Version Permalink: https://hdl.handle.net/21.11116/0000-0001-6FD0-8
Genre: Journal Article

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292733.pdf (Publisher version), 64KB
 
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1999
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 Creators:
Knopfe, C., Author
Schwenke, K. D., Author
Mothes, R., Author
Mikheeva, L. M., Author
Grinberg, V. Y., Author
Görnitz, E., Author
Dautzenberg, H.1, Author           
Affiliations:
1Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863288              

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 Dates: 1998
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: eDoc: 292733
Other: 5945
DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<194::AID-FOOD194>3.0.CO;2-N
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Title: Nahrung-Food
Source Genre: Journal
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Publ. Info: Weinheim, Germany : WILEY-VCH Verlag
Pages: - Volume / Issue: 42 Sequence Number: - Start / End Page: 194 - 196 Identifier: ISSN: 0027-769X