Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor

Publisher: John Wiley & Sons Inc

E-ISSN: 1471-0307|71|1|226-235

ISSN: 1364-727x

Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol.71, Iss.1, 2018-02, pp. : 226-235

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract