Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. 3. Amino-acid composition of protein fractions.
作者信息
Parkinson T L
出版信息
J Sci Food Agric. 1972 May;23(5):665-70. doi: 10.1002/jsfa.2740230515.
PMID:4339343
Abstract
摘要
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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. 3. Amino-acid composition of protein fractions.蛋清和蛋黄蛋白质的分离及其在全蛋中相互作用的研究。3. 蛋白质组分的氨基酸组成。
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