Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/2594
Full metadata record
DC FieldValueLanguage
dc.contributor.authorVan den Bulck, K-
dc.contributor.authorLoosveld, AMA-
dc.contributor.authorCourtin, CM-
dc.contributor.authorProost, P-
dc.contributor.authorVan Damme, J-
dc.contributor.authorMort, A-
dc.contributor.authorROBBEN, Johan-
dc.contributor.authorDelcour, JA-
dc.date.accessioned2007-11-15T13:04:18Z-
dc.date.available2007-11-15T13:04:18Z-
dc.date.issued2002-
dc.identifier.citationCEREAL CHEMISTRY, 79(3). p. 329-331-
dc.identifier.issn0009-0352-
dc.identifier.urihttp://hdl.handle.net/1942/2594-
dc.language.isoen-
dc.publisherAMER ASSOC CEREAL CHEMISTS-
dc.titleAmino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model-
dc.typeJournal Contribution-
dc.identifier.epage331-
dc.identifier.issue3-
dc.identifier.spage329-
dc.identifier.volume79-
local.format.pages3-
local.bibliographicCitation.jcatA1-
dc.description.notesKatholieke 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.-
local.type.refereedRefereed-
local.type.specifiedArticle-
dc.bibliographicCitation.oldjcatA1-
dc.identifier.doi10.1094/CCHEM.2002.79.3.329-
dc.identifier.isi000175629300001-
item.contributorVan den Bulck, K-
item.contributorLoosveld, AMA-
item.contributorCourtin, CM-
item.contributorProost, P-
item.contributorVan Damme, J-
item.contributorMort, A-
item.contributorROBBEN, Johan-
item.contributorDelcour, JA-
item.fullcitationVan den Bulck, K; Loosveld, AMA; Courtin, CM; Proost, P; Van Damme, J; Mort, A; ROBBEN, Johan & Delcour, JA (2002) Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model. In: CEREAL CHEMISTRY, 79(3). p. 329-331.-
item.accessRightsClosed Access-
item.validationecoom 2003-
item.fulltextNo Fulltext-
crisitem.journal.issn0009-0352-
crisitem.journal.eissn1943-3638-
Appears in Collections:Research publications
Show simple item record

SCOPUSTM   
Citations

35
checked on Oct 21, 2025

WEB OF SCIENCETM
Citations

27
checked on Oct 26, 2025

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.