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

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https://hal.univ-lorraine.fr/hal-02095313
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Submitted on : Wednesday, April 10, 2019 - 12:36:03 PM
Last modification on : Thursday, May 16, 2019 - 12:31:23 PM

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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⟩

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