Simple methods for determination of the molecular weight distribution of beer proteins and their application to foam and haze studies
暂无分享,去创建一个
[1] C. J. Dale,et al. RAPID METHODS FOR DETERMINING THE HIGH MOLECULAR WEIGHT POLYPEPTIDE COMPONENTS OF BEER , 1987 .
[2] K. Asano,et al. Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation1 , 1982 .
[3] V. Hii,et al. Determination of High Molecular Weight Proteins in Beer Using Coomassie Blue1 , 1982 .
[4] K. Asano,et al. Isolation and Characterization of Foaming Proteins of Beer1 , 1980 .
[5] M. Lewis,et al. Dye-Binding Method for Measurement of Protein in Wort and Beer1 , 1980 .
[6] P. Shewry,et al. Varietal identification of single seeds of barley by analysis of hordein polypeptides , 1978 .
[7] M. M. Bradford. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.
[8] G. Harris,et al. STUDIES ON NON‐BIOLOGICAL HAZES OF BEERS VIII. RAPID ESTIMATION OF ANTHOCYANOGENS IN BEER , 1959 .
[9] T. Wainwright,et al. Hordein and Malting Quality , 1979 .