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

Biomedical Sciences Research Institute Computer Science Research Institute 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]

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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:28 Jan 2014 14:46

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