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Apenten, Richard KO, Khokhar, S. and Galani, D. (2002) Stability parameters for β-lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0. Food Hydrocolloids, 16 (2). p. 95. [Journal article]
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URL: http://dx.doi.org/10.1016/S0268-005X(01)00067-4
DOI: doi:10.1016/S0268-005X(01)00067-4
| Item Type: | Journal article |
|---|---|
| Faculties and Schools: | Faculty of Life and Health Sciences Faculty of Life and Health Sciences > School of Biomedical Sciences |
| Research Institutes and Groups: | Biomedical Sciences Research Institute Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE) |
| ID Code: | 16694 |
| Deposited By: | Dr Richard Owusu-Apenten |
| Deposited On: | 14 Dec 2010 15:52 |
| Last Modified: | 14 Dec 2010 15:52 |
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