A study of storage impact on ovalbumin structure of chicken egg
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.08.028
Abstract: Abstract During the egg storage, the change in structure of ovalbumin (OVA) was determined by spectroscopy of Fluorescence, Circular Dichroism and Fourier-Transform Raman. The relationships between the OVA properties and structure were also investigated in… read more here.
Keywords: storage; study storage; storage impact; egg ... See more keywords