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Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8095, doi. 10.1007/s13197-015-1949-2
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- Article
IMPACT OF SPICES and WINE-BASED MARINADES ON TENDERNESS, FRAGMENTATION OF MYOFIBRILLAR PROTEINS AND COLOR STABILITY IN BOVINE BICEPS FEMORIS MUSCLE.
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- Journal of Texture Studies, 2015, v. 46, n. 6, p. 455, doi. 10.1111/jtxs.12144
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- Article
INFLUENCE OF pH AND HEAT TREATMENT ON β-LACTOGLOBULIN - OLEIC ACID COMPLEX.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 2, p. 64
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VOLATILE COMPOUNDS ANALYSIS OF DACIA SAUSAGE, A TRADITIONAL ROMANIAN DRY-CURED SAUSAGE.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 69
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