Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
Stefanović, Andrea B., Jovanović, Jelena R., Dojčinović, Marina B., Lević, Steva M., Nedović, Viktor A., Bugarski, Branko M., Knežević-Jugović, Zorica D.Том:
10
Мова:
english
Журнал:
Food and Bioprocess Technology
DOI:
10.1007/s11947-017-1884-5
Date:
July, 2017
Файл:
PDF, 4.10 MB
english, 2017