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Influence of Ph on the thermal gelation of food proteins modeled by a variable pD NMR study of lysozyme in D20

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Baloğlu, Çetin and Baysal, Canan and Koch, Michel and Taralp, Alpay (2005) Influence of Ph on the thermal gelation of food proteins modeled by a variable pD NMR study of lysozyme in D20. Abstracts of Papers of the American Chemical Society, 229 . U49-U49. ISSN 0065-7727

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Item Type:Article
Subjects:Q Science > Q Science (General)
ID Code:702
Deposited By:Canan Atılgan
Deposited On:30 Dec 2005 02:00
Last Modified:22 May 2019 11:55

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