RESPONSE OF SECONDARY STRUCTURAL COMPONENTS OF EGG WHITE PROTEINS TO COLD AND THERMAL EXTREMITIES IN WATER/DEUTERIUM OXIDE MIXTURES.
| Autor: | Tekiner, İsmail Hakki1,2,3 ismail.tekiner@izu.edu.tr, Knoblauch, Anke3, Sover, Alexandru4, Häfner, Philipp4, Muschler, Nadja3, Tainsa, Marwa5 |
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| Zdroj: | Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 1, p198-209. 12p. |
| Databáze: | Academic Search Ultimate |
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