Kinetic Study on the Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis Induced by Heat and High Hydrostatic Pressure Pretreatment

✍ Scribed by Van der Plancken, Iesel; Delattre, Maxime; Indrawati, ; Van Loey, Ann; Hendrickx, Marc E. G.

• Book ID: 125898175
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 85 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf049716u