Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

• 作者Iesel Van der Plancken; Ann Van Loey; Marc E. Hendrickx
• 卷第75卷
• 期第3期
• 印刷ISSN0260-8774
• 文件大小235.71KB
• 发表时间2006
• DOI10.1016/j.jfoodeng.2005.04.019
• 页码316-326