Characteristics of protein and amino acid in various poultry egg white ovomucoid
Author:
Affiliation:
1. Universitas Gadjah Mada, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100455&tlng=en
Reference44 articles.
1. Comparative studies of egg albumin from different sources;Abd-Elaziz M. A.;Journal of Agricultural Research (Lahore),2018
2. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents: a review;Abeyrathne E. D. N. S.;Poultry Science,2013
3. Separation of ovotransferrin and ovomucoid from chicken egg white;Abeyrathne E. D. N. S.;Poultry Science,2014
4. Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates;Abeyrathne E. D. N. S.;Poultry Science,2015
5. The comparison of the amino acids profiles of whole eggs of duck, francolin and turkey consumed in Nigeria;Adeyeye E. I.;Global Journal of Science Frontier Research B,2013
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