Open AccessOn the Primary Cleavage Products formed in the Digestion of Gluten‐casein of Wheat by Pepsin‐hydrochloric Acid
Author(s) -
R. H. Chittenden,
Ernest E. Smith
Publication year - 1890
Publication title -
the journal of physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.802
H-Index - 240
eISSN - 1469-7793
pISSN - 0022-3751
DOI - 10.1113/jphysiol.1890.sp000343
Subject(s) - casein , hydrochloric acid , cleavage (geology) , pepsin , gluten , chemistry , citation , digestion (alchemy) , food science , biochemistry , chromatography , computer science , biology , library science , organic chemistry , enzyme , paleontology , fracture (geology)
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