Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 201-209
Publisher
Elsevier BV
Online
2015-04-22
DOI
10.1016/j.foodchem.2015.04.053

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.