High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.
| Autor: | Khati, Paula, Le Parc, Rozenn, Chevalier-Lucia, Dominique, Picart-Palmade, Laetitia |
|---|---|
| Zdroj: | In Food Hydrocolloids June 2024 151 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect