Work

Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate

Year: 1982

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1982.tb07644.x

Authors: K. C. CHANG, H. F. MARSHALL, L. D. SATTERLEE

Institution: University of Nebraska–Lincoln

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1998265366

FWCI: 4.83

Cites: 17

Cited by: 29

Related to: 10