Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Bibliographic Details
Main Author: Li, Shugang (autor)
Other Authors: Huang, Yang (autor), An, Fengping (autor), Huang, Qun (autor), Geng, Fang (autor), Ma, Meihu (autor)
Format: Article
Language:English
Subjects:
PRODUCCIÓN DE ANIMALES
GALLINAS
ESQUELETO
PROTEÍNAS
OXIDACIÓN
Online Access:https://academic.oup.com/ps/article-abstract/98/2/1047/5067931?redirectedFrom=fulltext

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