HEAT STABILITY OF Β-LACTOGLOBULIN - EFFECT OF ADDING DTNB (DITHIO(BIS)-P-NITROBENZOATE), NEM (N-ETHYLMALAEIMIDE) OR THIOCTIC ACID ON DENATURATION AND AGGREGATION
Food Chemistry
-
41719
XVI World Congress of Food Science and Technology - IUFoST
ISSN: 2304-7992