Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH

Overview of attention for article published in Food Research International, March 2018

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See the latest publication from Otago Biochemistry: Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. https://t.co/c7LJQvg2dY Related Articles Prot…

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