Oat albumin and globulin
Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.Albumins and globulins are lyophilized from 0.4 M NaCl, 67 mM Na2HPO4, pH7.6.
Supplier | Amerigo Scientific |
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Product # | G033 |
Pricing | 5 mg, Inquire |