Measurement by starch-gel electrophoresis of enthalpy change during reversible dissociation of groundnut protein.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004586:Electrophoresis; D005916:Globulins; D066298:In Vitro Techniques; D009754:Nuts; D010940:Plant Proteins; D013816:Thermodynamics
D005916:Globulins; D010940:Plant Proteins