Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2019

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

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hal-02095313 , version 1 (22-10-2021)

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Attribution - NonCommercial - CC BY 4.0

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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, 2019, 291, pp.207-213. ⟨10.1016/j.foodchem.2019.04.033⟩. ⟨hal-02095313⟩
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