High hydrostatic pressure induced extraction and selective...

Food Chemistry 2020 / 08 Vol. 321

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

Duffuler, Pauline, Giarratano, Mélanie, Naderi, Nassim, Suwal, Shyam, Marciniak, Alice, Perreault, Véronique, Offret, Clément, Brisson, Guillaume, House, James D., Pouliot, Yves, Doyen, Alain
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Volume:
321
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126696
Date:
August, 2020
File:
PDF, 619 KB
2020
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