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Alkaline pH increases protein extraction yield and solubility of the extracted protein from sugar kelp (Saccharina latissima).
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 144, doi. 10.1016/j.fbp.2023.05.008
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- Article
Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.
- Published in:
- Journal of Applied Phycology, 2021, v. 33, n. 1, p. 545, doi. 10.1007/s10811-020-02285-z
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- Article
Improved solubility of proteins from white and red clover – inhibition of redox enzymes.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 302, doi. 10.1111/ijfs.14632
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- Article
A nationwide registry‐based cohort study of incidence of tonsillectomy in Denmark, 1991‐2012.
- Published in:
- Clinical Otolaryngology, 2018, v. 43, n. 1, p. 274, doi. 10.1111/coa.12959
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- Article