Author:
Behbahani Mandana,Nosrati Mokhtar,Mohabatkar Hassan
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology
Reference38 articles.
1. Burley, R. (1989). The avian egg: chemistry and biology.
2. Feeney, R. E., et al. (1960). The comparative biochemistry of avian egg white proteins. Journal of Biological Chemistry, 235, 2307–2311.
3. Ting, B., et al. (2010). Fractionation of egg proteins and peptides for nutraceutical applications. Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. p. 595–618.
4. Abeyrathne, E., Lee, H., & Ahn, D. (2013). Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—a review. Poultry Science, 92(12), 3292–3299. https://doi.org/10.3382/ps.2013-03391.
5. Stevens, L. (1991). Egg white proteins. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 100(1), 1–9. https://doi.org/10.1016/0305-0491(91)90076-P.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献