Article ISI SCOPUS
Food Engineering Reviews  (2015)

Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy

Larrea-Wachtendorff, D; Tabilo-Munizaga, G; Moreno-Osorio, L; Villalobos-Carvajal, R; Perez-Won, M

Keywords: thermal stability, protein secondary structure, high hydrostatic pressure, Myofibrillar proteins

Más información

Título según WOS: Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Título según SCOPUS: Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Título de la Revista: Food Engineering Reviews
Volumen: 7
Número: 2
Editorial: Springer
Fecha de publicación: 2015
Página de inicio: 222
Página final: 230
Idioma: English
DOI:

10.1007/s12393-015-9107-1
Notas: ISI, SCOPUS - ISI