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Thermodynamic parameters for beta-lactoglobulin dissociation over a broad temperature range at pH 2.6 and 7.0

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Apenten, Richard KO and Galani, Despina (2000) Thermodynamic parameters for beta-lactoglobulin dissociation over a broad temperature range at pH 2.6 and 7.0. Thermochimica Acta, 359 (2). p. 181. [Journal article]

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URL: http://dx.doi.org/10.1016/S0040-6031(00)00523-2

DOI: doi:10.1016/S0040-6031(00)00523-2


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:16695
Deposited By:Dr Richard Owusu-Apenten
Deposited On:14 Dec 2010 15:43
Last Modified:14 Dec 2010 15:43

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