The effects of heat on dry proteins. I The kinetics of the formation of insoluble egg albumin

被引：2

作者：

Bernhart, FW ^{[1
]}

机构：

[1] Tulane Univ, Sch Med, Dept Biochem, New Orleans, LA USA

来源：

关键词：

D O I：

10.1021/j150414a005

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：1382 / 1387

页数：6

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[4]

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[5]

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[6]

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[7]

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[8] On the structure of native, denatured, and coagulated proteins [J].

Mirsky, AE ;

Pauling, L .

[9]

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