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1 Ergebnisse
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Impacts of Ca2+ cation and temperature on bovine α-lactalbu..:
De Oliveira, Thomás Valente
;
Polêto, Marcelo Depólo
;
Barbosa, Samuel Vieira
..
Food Chemistry. 367 (2022) - p. 130733 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.130733
RT Journal T1
Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability – Insights from computational molecular dynamics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130733&Exemplar=1&LAN=DE A1 De Oliveira, Thomás Valente A1 Polêto, Marcelo Depólo A1 Barbosa, Samuel Vieira A1 Coimbra, Jane Sélia dos Reis A1 De Oliveira, Eduardo Basílio PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 367 SP 130733 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130733 DO https://doi.org/10.1016/j.foodchem.2021.130733 SF ELIB - SuUB Bremen
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