Art
J-GLOBAL ID：200902001855227582   Reference number：84A0233590

Effect of succinylation on the proteolysis of food proteins.

食品たんぱく質の加水分解に対するスクシニル化の影響
Author (6)：
ALFORD E S

About ALFORD E S

(Texas A&M Univ.)

About Texas A&M Univ.

, 
PIRIYAPAN V

About PIRIYAPAN V

(Texas A&M Univ.)

About Texas A&M Univ.

, 
DILL C W

About DILL C W

(Texas A&M Univ.)

About Texas A&M Univ.

, 
YOUNG C R

About YOUNG C R

(Texas A&M Univ.)

About Texas A&M Univ.

, 
RICHTER R L

About RICHTER R L

(Texas A&M Univ.)

About Texas A&M Univ.

, 
LANDMANN W A

About LANDMANN W A

(Texas A&M Univ.)

About Texas A&M Univ.


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 49  Issue： 2  Page： 614-616  Publication year： Mar. 1984 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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casein

About casein

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
食品たんぱく質

About 食品たんぱく質

, 
加水分解

About 加水分解

, 
スクシニル化

About スクシニル化


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