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2001•Trends in Food Science & TechnologyRequires access

Effects of high voltage electric pulses on protein-based food constituents and structures

Laura Barsotti, Eliane M. Dumay, Tai Hua Mu, M.Dolores Fernandez Diaz, J.Claude Cheftel

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Key concepts: Ovalbumin, Egg white, Chemistry, Lactate dehydrogenase, Whey protein, Globules of fat, Food science, Chromatography

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