Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

出版年份 2016 全文链接

标题

作者

关键词

Egg white, Fibrillar protein ovomucin, Mechanical devices, Disrupture of protein bonds

出版物

Volume 9, Issue 7, Pages 1210-1218

出版商

Springer Nature

发表日期

2016-03-07

DOI

10.1007/s11947-016-1711-4

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