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

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