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The effect of protein unfolding stability on their rates of irreversible denaturation

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Environmental Sciences Research Institute

Nanotechnology & Advanced Materials Research Institute

Apenten, Richard KO (1998) The effect of protein unfolding stability on their rates of irreversible denaturation. Food Hydrocolloids, 12 (1). p. 1. [Journal article]

Full text not available from this repository.

URL: http://dx.doi.org/10.1016/S0268-005X(98)00039-3

DOI: doi:10.1016/S0268-005X(98)00039-3

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:	16705
Deposited By:	Dr Richard Owusu-Apenten
Deposited On:	14 Dec 2010 15:40
Last Modified:	14 Dec 2010 15:40

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