A differential scanning calorimetric study of conversion of ovalbumin toS-ovalbumin in eggs
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference11 articles.
1. A differential scanning calorimetric study of the stability of egg white to heat denaturation
2. Studies on Ovalbumin I. Denaturation By Heat, and the Heterogeneity of Ovalbumin
3. Studies on Ovalbumin II. The Formation and Properties of S-Ovalbumin, a More Stable Form of Ovalbumin
4. The denaturation of proteins
5. Increase in the stability of avidin produced by binding of biotin. Differential scanning calorimetric study of denaturation by heat
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