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Effect of pH and Ionic Strength on the Heat Stability of Rapeseed 12S Globulin (Cruciferin) by the ANS Fluorescence Method

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Folawiyo, Yetunde L and Apenten, Richard KO (1996) Effect of pH and Ionic Strength on the Heat Stability of Rapeseed 12S Globulin (Cruciferin) by the ANS Fluorescence Method. Journal of the Science of Food and Agriculture, 70 (2). p. 241. [Journal article]

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URL: http://dx.doi.org/10.1002/(SICI)1097-0010(199602)70:2<241::AID-JSFA490>3.0.CO;2-H

DOI: doi:10.1002/(SICI)1097-0010(199602)70:2<241::AID-JSFA490>3.0.CO;2-H


Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:16715
Deposited By:Dr Richard Owusu-Apenten
Deposited On:14 Dec 2010 15:34
Last Modified:14 Dec 2010 15:34

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