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Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/2594

Title: Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model
Authors: Van den Bulck, K
Loosveld, AMA
Courtin, CM
Proost, P
Van Damme, J
Mort, A
Delcour, JA
Issue Date: 2002
Citation: CEREAL CHEMISTRY, 79(3). p. 329-331
Notes: Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium. Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium. Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium. Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res Ctr 246, Stillwater, OK 74078 USA.Van den Bulck, K, Katholieke Univ Leuven, Food Chem Lab, Kasteelpk Arenberg 20, B-3001 Louvain, Belgium.
URI: http://hdl.handle.net/1942/2594
DOI: 10.1094/CCHEM.2002.79.3.329
ISI #: 000175629300001
ISSN: 0009-0352
Category: A1
Type: Journal Contribution
Validation: ecoom, 2003
Appears in Collections: Research publications

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