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Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates
Gliadins are well-known wheat grain proteins, particularly important in food science. They were studied as early as the 1700s. Despite their long history, it has been difficult to identify their higher-order structure as they aggregate in aqueous solution. Consequently, most studies have been perfor...
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| Publicado en: | Biophys Rev |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Berlin Heidelberg
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5899726/ https://ncbi.nlm.nih.gov/pubmed/29204878 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12551-017-0367-2 |
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