Physicochemical characteristics and functional properties of grape (Vitis vinifera L.) seeds protein
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02532.x/fullpdf
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3. Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy;Allain;International Journal of Biological Macromolecules,1999
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