Allergenicity, assembly and applications of ovalbumin in egg white: a review.
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DOI: 10.1080/10408398.2023.2202774
Abstract: Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However,… read more here.
Keywords: egg; structure; food; allergenicity ova ... See more keywords