Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin
Author:
Funder
Innovation Fund Denmark
Novo Nordisk Foundation
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference35 articles.
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5. Use of differential scanning calorimetry and Infrared spectroscopy in the study of thermal and structural stability of α-lactalbumin;Boye;Journal of Agricultural and Food Chemistry,1997
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