Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
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Title
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Authors
Keywords
High hydrostatic pressure, Myofibrillar proteins, Thermal stability, Protein secondary structure
Journal
Food Engineering Reviews
Volume 7, Issue 2, Pages 222-230
Publisher
Springer Nature
Online
2015-01-21
DOI
10.1007/s12393-015-9107-1
References
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