| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541371 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠UV-C light decreases the immunoreactivity of egg white protein solutions. ⺠UV-C light promotes fragmentation of egg white protein. ⺠Above 2.2 g/l concentration, egg white protein is resistant to UV-light. ⺠Macromolecular crowding makes egg white protein resistant to photolysis.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lara Manzocco, Maria Cristina Nicoli,