Tryptophan content of purified milk proteins
Authors:
- William G. GordonWGWilliam G. Gordon
- Jay J. BaschJBJay J. Basch
- 1 April 1961
- journal article
- research article
- Published by Elsevier in Biochimica et Biophysica Acta
- Vol. 48 (2) , 397-398
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The Isolation of a Red Protein from Milk2Journal of the American Chemical Society, 1960
- The separation of the components of α-casein. I. The preparation of α1-caseinArchives of Biochemistry and Biophysics, 1959
- Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milkBiochemical Journal, 1957
- Amino Acid Composition of γ-CaseinJournal of the American Chemical Society, 1953
- Isolation of Crystalline α-Lactalbumin from Milk2Journal of the American Chemical Society, 1953
- Chemical Determination of Tryptophan in ProteinsAnalytical Chemistry, 1949