Lipophilization of β‐lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3) , 711-717
- https://doi.org/10.1111/j.1365-2621.1990.tb05213.x
Abstract
No abstract availableKeywords
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