Disulphide bond formation in food protein aggregation and gelation

article

Visschers, R.W.

Jongh, H.H.J. de
Topics
Food technology
TNO Identifier
73444
Repository link
https://resolver.tno.nl/uuid:641da0a7-eb08-4fb5-b24c-eff3401b6962
Source
Biotechnology Advances, 23(1), pp. 75-80.
Pages
75-80
Files
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