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Response of Secondary Structural Components of Egg White Proteins to Cold and Thermal Extremities in Water/Deuterium Oxide Mixtures
mehr| Titel | Response of Secondary Structural Components of Egg White Proteins to Cold and Thermal Extremities in Water/Deuterium Oxide Mixtures |
|---|---|
| Medien | Carpathian Journal of Food Science and Technology |
| Verfasser | Ismail Hakki Tekiner, Prof. Dr.-Ing. Anke Knoblauch, Prof. Dr.-Ing. Alexandru Sover, Philipp Häfner, Nadja Muschler, Marwa Tainsa |
| Seiten | 198-209 |
| Veröffentlichungsdatum | 12.01.2024 |
| Zitation | Tekiner, Ismail Hakki; Knoblauch, Anke; Sover, Alexandru; Häfner, Philipp; Muschler, Nadja; Tainsa, Marwa (2024): Response of Secondary Structural Components of Egg White Proteins to Cold and Thermal Extremities in Water/Deuterium Oxide Mixtures. Carpathian Journal of Food Science and Technology, 198-209. DOI: 10.34302/crpjfst/2024.16.1.16 |