Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/2594
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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.validationecoom 2003-
item.fulltextNo Fulltext-
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.accessRightsClosed Access-
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.-
crisitem.journal.issn0009-0352-
crisitem.journal.eissn1943-3638-
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