Contribution of Hydrophobicity, Net Charge and Sulfhydryl Groups to Thermal Properties of Ovalbumin
- 1 December 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (4) , 290-295
- https://doi.org/10.1016/s0315-5463(85)71960-8
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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