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1 Ergebnisse
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Influence of pH, Temperature and Protease Inhibitors on Kin..:
David J. Andlinger
;
Pauline Röscheisen
;
Claudia Hengst
.
https://www.mdpi.com/2304-8158/10/4/796. , 2021
Link:
https://doi.org/10.3390/foods10040796
RT Journal T1
Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:95c5667b6f5e4eea84fff5aae1a5a321&Exemplar=1&LAN=DE A1 David J. Andlinger A1 Pauline Röscheisen A1 Claudia Hengst A1 Ulrich Kulozik PB MDPI AG YR 2021 K1 patatin K1 thiol K1 sulfhydryl group K1 hydrophobic K1 non-linear regression K1 denaturation K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/4/796 LK http://dx.doi.org/https://doi.org/10.3390/foods10040796 DO https://doi.org/10.3390/foods10040796 SF ELIB - SuUB Bremen
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