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Effect of pH and salts on the binding of free amino acids to the corn protein zein studied by thin-layer chromatography

Food ChemistryProtein ChemistryBiochemistryMedicineBioanalysisAlternative Protein SourceCorn Protein ZeinThin-layer ChromatographyChromatographyFree Amino AcidsBiomolecular EngineeringProtein Purification