Publication | Closed Access
The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated
121
Citations
54
References
2015
Year
Protein ChemistryStructural PropertiesBiochemistryProtein FoldingNatural SciencesPeptide EngineeringBiotechnologyMolecular BiologyAlternative Protein SourceProtein EngineeringVitro Protein DigestionEgg White GelsProteomics
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