Heat-induced fibril assembly of vicilin at pH2.0: Reaction kinetics, influence of ionic strength and protein concentration, and molecular mechanism

标题
Heat-induced fibril assembly of vicilin at pH2.0: Reaction kinetics, influence of ionic strength and protein concentration, and molecular mechanism
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 51, Issue 2, Pages 621-632
出版商
Elsevier BV
发表日期
2013-01-12
DOI
10.1016/j.foodres.2012.12.049

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