Effect of selected phenolics on egg white proteins subjected to heat treatment

dc.contributor.author	Akkouche, Z.
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Idoui, T.
dc.date.accessioned	2020-04-29T10:55:56Z
dc.date.available	2020-04-29T10:55:56Z
dc.date.issued	2019
dc.identifier.citation	Journal of Food Processing and Preservation, 43(11) (2019); doi:10.1111/jfpp.14189
dc.identifier.issn	0145-8892
dc.identifier.uri	http://hdl.handle.net/10651/54317
dc.description.sponsorship	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.
dc.language.iso	eng
dc.relation.ispartof	Journal of Food Processing and Preservation
dc.rights	© 2019 Wiley Periodicals
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85073990027&doi=10.1111%2fjfpp.14189&partnerID=40&md5=482f2934481fd05891d1b0d7b022d943
dc.title	Effect of selected phenolics on egg white proteins subjected to heat treatment
dc.type	journal article
dc.identifier.doi	10.1111/jfpp.14189
dc.relation.publisherversion	http://dx.doi.org/10.1111/jfpp.14189

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