Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

Overview of attention for article published in Food Research International, December 2016

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See the latest publication from Otago Biochemistry: Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. https://t.co/CwpQDhEjt4 Related Articles Effects of pH, temperature and pu…

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