✦ LIBER ✦
Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation
✍ Scribed by D. Renard; J. Lefebvre
- Book ID
- 118563243
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 486 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0141-8130
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