Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects
Crossref DOI link: https://doi.org/10.1007/s11947-016-1711-4
Published Online: 2016-03-07
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Brand, Janina
Kulozik, Ulrich
Funding for this research was provided by:
AiF/FEI (17479 N)
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