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Volumn 68, Issue 2, 2010, Pages 194-198

Effect of additive on the thermal denaturation of lysozyme analyzed by isoconversional method

Author keywords

Additive; DSC; Isoconversional method; Lysozyme; Multi step process

Indexed keywords


EID: 84884689210     PISSN: 05677351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (32)
  • 30
    • 0002112253 scopus 로고    scopus 로고
    • Ed.: Mitchell, J. R., Elsevier Applied Science, London and New York
    • Clark A. H. In Functional Properties of Food Macromolecules, Ed.: Mitchell, J. R., Elsevier Applied Science, London and New York, 1998, p. 77.
    • (1998) Functional Properties of Food Macromolecules , pp. 77
    • Clark, A.H.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.