Analytical characterization of the isolated gluten protein types (GPT).
收藏Figshare2017-02-25 更新2026-04-29 收录
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资源简介：
Proportions of each GPT in wheat, rye, barley and oat flours, protein content of each isolated GPT, their N-terminal sequence(s), molecular weight ranges (Mr) determined by LC-ESI-QTOF-MS and the Mr of the most appropriate reference sequence found in the NCBI database given with its specific accession.
创建时间：
2017-02-25
