Yüceer, M. and Caner, C. (2022) The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage. Acta Alimentaria, 51 (1). pp. 145-154. ISSN 0139-3006
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Official URL: http://doi.org/10.1556/066.2021.00231
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | László Sallai-Tóth |
| Date Deposited: | 05 May 2022 13:26 |
| Last Modified: | 01 Feb 2023 00:15 |
| URI: | http://real.mtak.hu/id/eprint/142253 |
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