Results 191 to 199 of about 4,018 (199)
Some of the next articles are maybe not open access.
Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate
Food Biophysics, 2015Lamlam Cheung +2 more
semanticscholar +1 more source
International journal of peptide & protein research, 2009
I. Svendsen +3 more
semanticscholar +1 more source
I. Svendsen +3 more
semanticscholar +1 more source

