Literature DB >> 6893693

Wheat germ agglutinin: effects of limited reduction of the disulfide bonds and carboxymethylation on the properties of the lectin.

B Erni, H De Boeck, F G Loontiens, N Sharon.   

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Year:  1980        PMID： 6893693     DOI： 10.1016/0014-5793(80)81067-2

Source DB:  PubMed          Journal:  FEBS Lett        ISSN： 0014-5793            Impact factor:   4.124


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  1 in total

1.  Degradation of Wheat Germ Agglutinin during Sourdough Fermentation.

Authors:  Luis E Rojas Tovar; Michael G Gänzle
Journal:  Foods       Date:  2021-02-05
  1 in total

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