Heat Induced Changes in Sulphydryl Levels in Egg White
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference13 articles.
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3. On the nature of the chemical and physical bonds which contribute to some structural properties in protein foods: a hypothesis;Buttkus;J. Food Sci.,1974
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5. Alkaline hydrolysis of the disulfide bonds of ovomucoid and of low molecular weight oliphatic and aromatic disulfides;Donovan;Biochemistry,1971
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