Journal Articles
Food Hydrocolloids
Year : 2015
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https://univ-lyon1.hal.science/hal-02276409
Submitted on : Monday, September 2, 2019-3:48:01 PM
Last modification on : Saturday, September 24, 2022-3:18:04 PM
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- HAL Id : hal-02276409 , version 1
- DOI : 10.1016/j.foodhyd.2014.08.016
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Sarah Ormus, Nadia Oulahal, Claude Noël, Pascal Degraeve, Adem Gharsallaoui. Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study. Food Hydrocolloids, 2015, 43, pp.812-818. ⟨10.1016/j.foodhyd.2014.08.016⟩. ⟨hal-02276409⟩
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