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Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation
[Image: see text] Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to fluorescence and particle size measurements. Fluorescence...
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| Publicado no: | ACS Omega |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Chemical Society
2017
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| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6641891/ https://ncbi.nlm.nih.gov/pubmed/31457750 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.7b00366 |
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