Thermal denaturation of β-lactoglobulin: effect of protein...

Thermal denaturation of β-lactoglobulin: effect of protein concentration at pH 6.75 and 8.05

Xiao Lin Qi, Sharon Brownlow, Carl Holt, Peter Sellers
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Volume:
1248
Year:
1995
Language:
english
Pages:
7
DOI:
10.1016/0167-4838(94)00225-6
File:
PDF, 597 KB
english, 1995
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