Modification of proteins : food, nutritional, and pharmacological aspects : based on a symposium /

Modification of proteins : food, nutritional, and pharmacological aspects : based on a symposium /

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Division of Biological Chemistry, American Chemical Society Meeting
Other Authors:	Feeney, Robert Earl (Editor), Whitaker, John R. (Editor)
Format:	Book
Language:	English
Published:	Washington, DC : American Chemical Society, 1982
Series:	Advances in chemistry series ; 198
Subjects:	Amino acids > Analysis Binding sites (Biochemistry) Chelates > Analysis Chemical tests and reagents Corn > Processing Diseases > Treatment Enzymes > Analysis Food industry and trade Lime > Analysis Lysine > Analysis Milk proteins > Analysis Nucleic acids > Analysis Papain > Analysis Polypeptides > Properties Proteins > Properties Proteins > Separation Proteins Proteolysis > Analysis Proteolytic enzymes > Analysis Serum albumin > Analysis Steroid hormones Surface active agents > Analysis MEDICAL / Biochemistry TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology Proteins > chemistry Amino Acids > chemistry Citrus aurantiifolia > chemistry Enzymes > chemistry Esters > chemistry Fish Proteins > chemistry Food Handling Functional Food Indicators and Reagents > chemistry Leucine > chemistry Lysine > chemistry Milk Proteins > chemistry Nucleic Acids > chemistry Nutritive Value Papain > chemistry Peptide Hydrolases > chemistry Peptide Hydrolases > therapeutic use Peptides > chemistry Protease Inhibitors > therapeutic use Proteins > metabolism Proteins > pharmacology Proteolysis Serum Albumin, Human > chemistry Surface-Active Agents > chemistry Yeasts > chemistry Zea mays > chemistry

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