Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE
This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spot...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Elsevier
2013
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/8566/ http://www.ncbi.nlm.nih.gov/pubmed/24262540 |
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