Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation

标题
Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 13, Pages 5120-5128
出版商
American Chemical Society (ACS)
发表日期
2008-06-10
DOI
10.1021/jf703715j

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