Influence of pH and Calcium Chloride on the High-Pressure-Induced Aggregation of a Whey Protein Concentrate
- 1 May 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (5) , 1600-1607
- https://doi.org/10.1021/jf960567s
Abstract
No abstract availableKeywords
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