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Journal Article |
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1257 |
| issn |
0021-8561
1520-5118 |
| issueIdentifier |
4 |
| pageRange |
1254-1257 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
1254 |
| bibliographicCitation |
Azakami H, Mukai A, Kato A. Role of amyloid type cross beta-structure in the formation of soluble aggregate and gel in heat-induced ovalbumin. J Agric Food Chem. 2005 Feb 23;53(4):1254–7. doi: 10.1021/jf049325f. PMID: 15713049. |
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| date |
2005-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://doi.org/10.1021/jf049325f
https://pubmed.ncbi.nlm.nih.gov/15713049 |
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| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Role of amyloid type cross beta-structure in the formation of soluble aggregate and gel in heat-induced ovalbumin |
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