Inactivation of isoenzymes in foods. I. Thin layer isoelectric focusing, thin layer electrophoresis and thin layer gel chromatography of peroxidases, esterases and lipoxygenases from green beans
Delincee, H.B.cker, E.R.dola, B.
Chemie Mikrobiologie Technologie der Lebensmittel Food Chemistry Microbiology Technology 4(4): 120-128
1975
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