Effect of selected phenolics on egg white proteins subjected to heat treatment
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Fecha de publicación:
2019
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Citación:
Journal of Food Processing and Preservation, 43(11) (2019); doi:10.1111/jfpp.14189
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The authors would like to kindly acknowledge Mr. Yves Nys and Mr.Maryse Mills from the laboratory of INRA (Tours, France), for their technical contribution. We provide also great thanks to all lab staff for their cooperation and efforts to complete this study.
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