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Q47775346-9DC7B2A4-9028-4469-A0DC-BA80BD14D8D6
Q47775346-9DC7B2A4-9028-4469-A0DC-BA80BD14D8D6
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Statement
http://www.wikidata.org/entity/statement/Q47775346-9DC7B2A4-9028-4469-A0DC-BA80BD14D8D6
Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa.
P2860
Q47775346-9DC7B2A4-9028-4469-A0DC-BA80BD14D8D6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47775346-9DC7B2A4-9028-4469-A0DC-BA80BD14D8D6
rank
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type
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Statement
wasDerivedFrom
0ae1b5d1f75b7938dc9c054dce55b0bdc5e8ab96
P2860
Glucosylation of beta-lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics