Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and...

Critical Reviews in Food Science and Nutrition 1996 / 07 Vol. 36; Iss. 6

Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach

Relkin, Perla, Mulvihill, D. M.
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Volume:
36
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408399609527740
Date:
July, 1996
File:
PDF, 2.79 MB
english, 1996
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