Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated ss-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution
- Resource Type
- Journal
- Source
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ; OCT 20 2004, 52 21, p6470-p6477, 8p.- Subject
- Language
- English
- ISSN
- 00218561