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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry

Zhang , Yue ; Zhong , Qixin

Journal of agricultural and food chemistry, 2012, Vol.60(7), pp.1880-1886 [Periódico revisado por pares]

AGRIS (Food and Agriculture Organization of the United Nations)

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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry
Material Type:
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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry

Zhang, Yue ; Zhong, Qixin

Journal of Agricultural and Food Chemistry, 02/22/2012, Vol.60(7), pp.1880-1886 [Periódico revisado por pares]

American Chemical Society (via CrossRef)

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Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry

Zhang, Yue ; Zhong, Qixin

Journal of agricultural and food chemistry, 22 February 2012, Vol.60(7), pp.1880-6 [Periódico revisado por pares]

MEDLINE/PubMed (U.S. National Library of Medicine)

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