SCOPUS 정보 검색 플랫폼

Journal of the Science of Food and Agriculture

Volumn 26, Issue 1, 1975, Pages 73-83

A differential scanning calorimetric study of the stability of egg white to heat denaturation

(4) Donovan, John W a Mapes, Carol J a Davis, John Gorton a Garibaldi, John A a

a WESTERN REGIONAL RESEARCH CENTER (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALUMINUM; EGG PROTEIN; EGG WHITE; LYSOZYME; OVALBUMIN; SUCROSE;

ANIMAL; ARTICLE; CALORIMETRY; CHICKEN; DRUG STABILITY; HEAT; PH; PROTEIN DENATURATION; THERMODYNAMICS;

ALUMINUM; ANIMAL; CALORIMETRY; CHICKENS; DRUG STABILITY; EGG PROTEINS; EGG WHITE; HEAT; HYDROGEN-ION CONCENTRATION; MURAMIDASE; OVALBUMIN; PROTEIN DENATURATION; SUCROSE; THERMODYNAMICS;

EID: 0016419640 PISSN: 00225142 EISSN: 10970010 Source Type: Journal
DOI: 10.1002/jsfa.2740260109 Document Type: Article

Times cited : (208)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.