Thermal markers arising from changes in the protein component of milk
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference38 articles.
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3. Use of reducing/non-reducing two dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk;Chevalier;Journal of Agricultural and Food Chemistry,2009
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5. Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk;Corredig;Journal of Dairy Research,1996
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