High pressure processing effects on the molecular structure of ovalbumin, lysozyme and β-lactoglobulin - Concepedia

Concepedia

Publication | Closed Access

High pressure processing effects on the molecular structure of ovalbumin, lysozyme and β-lactoglobulin

55

Citations

11

References

1999

Year

L.-A. Tedford, D. Smith, C.J. Schaschke

Food Research International

Protein ChemistryHigh Hydrostatic PressureBiochemistryProtein FoldingBiomolecular Engineering

References

	Year	Citations

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