Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
K. C. CHANG, H. F. MARSHALL, L. D. SATTERLEEVolume:
47
Year:
1982
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1982.tb07644.x
File:
PDF, 415 KB
english, 1982