Abstract
On the basis of Osborne’s solubility classification (see Chapter 1), pea (Pisum sativum and its wild relative P. fulvum) seeds contain two major classes of protein — water-soluble albumins and salt-soluble globulins. The albumins are heterogeneous,...
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CITATION STYLE
APA
Casey, R., & Domoney, C. (1999). Pea Globulins. In Seed Proteins (pp. 171–208). Springer Netherlands. https://doi.org/10.1007/978-94-011-4431-5_9
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