Introduction of High Pressure to Food Processing: Preferential Proteolysis of ?-Lactoglobulin in Milk Whey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14289.x/fullpdf
Reference14 articles.
1. COMPARISON OF COLD-, ACID- AND SALT-PRECIPITATED SOY PROTEINS
2. High Pressure Effects on Proteins and other Biomolecules
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