Effects of temperature, pH and sugar binding on the structures of lectins ebulin f and SELfd

  1. Carrillo, C.
  2. Cordoba-Diaz, D.
  3. Cordoba-Diaz, M.
  4. Girbés, T.
  5. Jiménez, P.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2017

Volumen: 220

Pages: 324-330

Type: Article

DOI: 10.1016/J.FOODCHEM.2016.10.007 GOOGLE SCHOLAR
La source de données: Scopus