검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White Monge-Morera M, Lambrecht MA, Deleu LJ, Gallardo R, Louros NN, De Vleeschouwer M, Rousseau F, Schymkowitz J, Delcour JA Biomacromolecules, 21(6), 2218, 2020 |