The effect of protein unfolding stability on their rates of irreversible denaturation

Richard KO Apenten

Research output: Contribution to journalArticle

14 Citations (Scopus)
LanguageEnglish
Pages1
JournalFood Hydrocolloids
Volume12
Issue number1
DOIs
Publication statusPublished - 1998

Cite this

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title = "The effect of protein unfolding stability on their rates of irreversible denaturation",
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year = "1998",
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language = "English",
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pages = "1",
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number = "1",

}

The effect of protein unfolding stability on their rates of irreversible denaturation. / Apenten, Richard KO.

In: Food Hydrocolloids, Vol. 12, No. 1, 1998, p. 1.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The effect of protein unfolding stability on their rates of irreversible denaturation

AU - Apenten, Richard KO

PY - 1998

Y1 - 1998

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DO - 10.1016/S0268-005X(98)00039-3

M3 - Article

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SP - 1

JO - Food Hydrocolloids

T2 - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

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