Antimutagenicity of Heat-Denatured Ovalbumin, before and after Digestion, As Compared to Caseinate, BSA, and Soy Protein
Author:
Affiliation:
1. Department of Food Technology and Nutritional Sciences, Toxicology Group, and Food Science Group, Wageningen Agricultural University, Postbus 8000, 6700 EA Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980140g
Reference30 articles.
1. Whey proteins in cancer prevention
2. The Jackknife, the Bootstrap and Other Resampling Plans
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