Interactive effects of pressure, temperature and time on the molecular structure of β-lactoglobulin

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 396-399

  Tedford, L A ^a   Kelly, S M ^b   Price, N C ^b   Schaschke, C J ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b UNIVERSITY OF STIRLING   (United Kingdom)

Author keywords

Circular dichroism; High pressure; Tertiary structure; lactoglobulin

Indexed keywords

EID: 0032990151     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15050.x     Document Type: Article

References (10)

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