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pro vyhledávání: '"Allison Zambrano"'
Publikováno v:
Dairy, Vol 3, Iss 3, Pp 500-512 (2022)
Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require s
Externí odkaz:
https://doaj.org/article/cae121d27da0426da82edfd6d8849394
