Formation of Stable Covalent Dimer Explains the High Solubility at pH 4.6 of Lactose−β-Lactoglobulin Conjugates Heated near Neutral pH
- 17 March 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (4) , 1489-1494
- https://doi.org/10.1021/jf9802474
Abstract
No abstract availableKeywords
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