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Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
322 |
| issn |
0021-8561
1520-5118 |
| issueIdentifier |
2 |
| pageRange |
318-322 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
318 |
| bibliographicCitation |
Pearce FG, Mackintosh SH, Gerrard JA. Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing. J Agric Food Chem. 2007 Jan 24;55(2):318–22. doi: 10.1021/jf062154p. PMID: 17227060. |
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| date |
2006-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://pubmed.ncbi.nlm.nih.gov/17227060
https://doi.org/10.1021/jf062154p |
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https://portal.issn.org/resource/ISSN/0021-8561
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Formation of Amyloid-like Fibrils by Ovalbumin and Related Proteins under Conditions Relevant to Food Processing |
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