Contribution of Disulfide Bonds to the Characteristics of Casein Micelles
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1986-05-23
著者
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Aoki T
Kikkoman Corp. Chiba Jpn
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KAKO Yoshitaka
Department of Animal Science, Faculty of Agriculture, Kagoshima University
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Kako Yoshitaka
Department Of Animal Science Faculty Of Agriculture Kagoshima University
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AOKI Takayosi
Department of Animal Science, Faculty of Agriculture, Kagoshima University
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YASUNORI Toshika
Department of Animal Science, Faculty of Agriculture, Kagoshima University
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Yasunori Toshika
Department Of Animal Science Faculty Of Agriculture Kagoshima University
関連論文
- Role of Individual Milk Salt Constituents in Cross-linking by Colloidal Calcium Phosphate in Artificial Casein Micelles(Food & Nutrition)
- Effect of the Number of Phosphate Groups on the Cross-linking of Casein by Colloidal Calcium Phosphate
- Contribution of Disulfide Bonds to the Characteristics of Casein Micelles
- Relation between Colloidal Calcium Phosphate Cross-linkage and Release of β-Casein from Bovine Casein Micelles on Cooling(Food & Nutrition)
- Effect of Formaldehyde on the Heat Stability of Concentrated Milk and the Formation of Soluble Casein