How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
AAL Tribst, MAB de Morais, CY Tominaga… - Innovative food science …, 2018 - Elsevier
A comparative study between high pressure homogenization (HPH, 40–120 MPa) and high
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …
How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
AAL Tribst, MAB de Morais… - … food science & …, 2018 - repositorio.unicamp.br
A comparative study between high pressure homogenization (HPH, 40–120 MPa) and high
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …
How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme.
AAL Tribst, MAB Morais, CY Tominaga… - 2018 - cabidigitallibrary.org
A comparative study between high pressure homogenization (HPH, 40-120 MPa) and high
pressure processing (HPP, 300-600 MPa) with respect to their effects on lysozyme structure …
pressure processing (HPP, 300-600 MPa) with respect to their effects on lysozyme structure …
How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
AAL Tribst, MAB de Morais, CY Tominaga… - Innovative Food Science …, 2018 - infona.pl
A comparative study between high pressure homogenization (HPH, 40–120 MPa) and high
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure …