Work

Structural Characteristics of Purified β-Conglycinin from Soybeans Stored under Four Conditions

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf049430p

Authors: H. J. Hou, K. C. Chang

Institution: North Dakota State University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: North Dakota State University

OpenAlex ID: W1995583103

FWCI: 1.16

Cites: 17

Cited by: 62

Related to: 10