Work

Component Analysis of Proteins in Egg White

Year: 2004

Type: article

Source: Sichuan dongwu

Author: Zhang Fa-zhong

Institution: Shandong University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2371917716

FWCI:

Cites:

Cited by: 1

Related to: 10