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March 23, 2006Journal of Agricultural and Food Chemistry

Stability of Barley and Malt Lipid Transfer Protein 1 (LTP1) toward Heating and Reducing Agents: Relationships with the Brewing Process

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Authors

LPLudivine PerrocheauCentre National de la Recherche ScientifiqueBBBénédicte BakanInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementPBPatrick BoivinUniversité de Technologie de Compiègne

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Perrocheau et al. (2006) studied this question.

synapsesocial.com/papers/6aaf32dc8976e698ef34facbhttps://doi.org/10.1021/jf052910b
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Evidence of the Glycation and Denaturation of LTP1 during the Malting and Brewing Process2001 · 86 citations
  2. 2Improved silver staining protocols for high sensitivity protein identification using matrix-assisted laser desorption/ionization-time of flight analysis2001 · 508 citations