Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra. [electronic resource]

By: Contributor(s): Producer: 20170901Description: 425-433 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 232
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Publication Type: Journal Article

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