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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a H 636.5
|b P875p
|2 22
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|a Li, Shugang,
|e autor
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|a Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
|h artículo de revista
|c / Shugang Li, Yang Huang, Fengping An, Qun Huang, Fang Geng, and Meihu Ma.
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| 650 |
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|a PRODUCCIÓN DE ANIMALES
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| 650 |
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|a GALLINAS
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| 650 |
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|a ESQUELETO
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| 650 |
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|a PROTEÍNAS
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| 650 |
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|a OXIDACIÓN
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| 700 |
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|a Huang, Yang,
|e autor
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| 700 |
1 |
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|a An, Fengping,
|e autor
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| 700 |
1 |
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|a Huang, Qun,
|e autor
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| 700 |
1 |
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|a Geng, Fang,
|e autor
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| 700 |
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|a Ma, Meihu,
|e autor
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| 773 |
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|t Poultry Science. --
|g Volumen 98, número 2 (February 2019), páginas 1047-1054
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| 852 |
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|a Biblioteca Joaquín García Monge. Hemeroteca
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| 856 |
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|u https://academic.oup.com/ps/article-abstract/98/2/1047/5067931?redirectedFrom=fulltext
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