Effect of pH and neutral salts on the formation and quality of thermal aggregates of ovalbumin: A study on thermal aggregation and denaturation

• HEGG PO.

収録刊行物

• J. Sci. Food Agric.

  J. Sci. Food Agric. 30 981-993, 1979

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• CRID: 1571135651460072576
• NII論文ID: 80000376106
• データソース種別:
  • CiNii Articles