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Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Ovalbumin
L-ascorbic acid superoxide anion radical ovalbumin
2009/6/18
L-Ascorbic acid (AsA) plays an important role in food, especially in the rheological properties of bread dough. So in this study, we estimated the effect of AsA on the polymerization of proteins using...