The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk

scientific article published on 01 February 1974

The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1017/S0022029900014898
P953full work available at URLhttps://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022029900014898
P698PubMed publication ID4616974

P2093author name stringG. A. Wilson
A. Kirk
J. V. Wheelock
P2860cites workComplex Between β-Lactoglobulin and κ-Casein. A ReviewQ39987089
Reactions of N-ethylmaleimide with peptides and amino acidsQ42959729
The effect of heat on milk: (A) On the coagulability by rennet. (B) On the nitrogen, phosphorus and calcium contentQ114654776
P433issue1
P407language of work or nameEnglishQ1860
P921main subjectfood scienceQ1637030
P304page(s)37-44
P577publication date1974-02-01
P1433published inJournal of Dairy ResearchQ2049609
P1476titleThe effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk
P478volume41

Reverse relations

Q44026669The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milkcites workP2860

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