UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation
In: Food Chemistry ; volume 429, page 136898 ; ISSN 0308-8146, 2023
academicJournal
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UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation
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Autor/in / Beteiligte Person: | Fitzner, Laura ; Hasler, Mario ; Heyn, Timon R. ; Schwarz, Karin ; Keppler, Julia Katharina |
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Zeitschrift: | Food Chemistry ; volume 429, page 136898 ; ISSN 0308-8146, 2023 |
Veröffentlichung: | Elsevier BV, 2023 |
Medientyp: | academicJournal |
DOI: | 10.1016/j.foodchem.2023.136898 |
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