HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin

Complete list of metadata

https://hal.univ-lorraine.fr/hal-02095313
Contributor : Accord Elsevier Ccsd Connect in order to contact the contributor
Submitted on : Friday, October 22, 2021 - 6:19:23 PM
Last modification on : Friday, April 22, 2022 - 12:02:11 PM
Long-term archiving on: : Monday, January 24, 2022 - 5:01:06 PM

File

S030881461930682X.pdf
Files produced by the author(s)

Licence


Distributed under a Creative Commons Attribution - NonCommercial 4.0 International License

Identifiers

Citation

Saliha Si Ahmed Zennia, Abderrahmane Mati, Christophe Charron, Céline Cakir-Kiefer, Alexandre Kriznik, et al.. Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin. Food Chemistry, Elsevier, 2019, 291, pp.207-213. ⟨10.1016/j.foodchem.2019.04.033⟩. ⟨hal-02095313⟩

Share

Metrics

Record views

132

Files downloads

36