Calorimetric study of interaction of ovalbumin with vanillin

Author:

Grinberg V.Ya.,Grinberg N.V.,Mashkevich A.Ya.,Burova T.V.,Tolstoguzov V.B.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

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3. The globular–fibrous protein transformation;Barbu;Discussions of the Faraday Society,1953

4. Protein stability curves;Becktel;Biopolymers,1987

5. Interaction of flavor model compounds with soy protein and bovine serum albumin;Beyeler;Lebensmitteln-Wissenschaften und Technologie,1974

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