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Ultrasound‐induced changes in structural and physicochemical properties of β‐lactoglobulin
Effect of ultrasound treatment on the physicochemical properties and structure of β‐lactoglobulin were investigated. β‐Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β‐lactoglobulin were signific...
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| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2018
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021715/ https://ncbi.nlm.nih.gov/pubmed/29983970 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.646 |
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