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3. 
Characterization and modification of antioxidant proteins from plat materials için kapak resmi
Characterization and modification of antioxidant proteins from plat materials
Characterization and modification of antioxidant proteins from plat materials
by 
Arcan, İskender.
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iron chelating capacity of these proteins almost 80 %. However, the thermal processing reduced both the
4. 
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts için kapak resmi
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
by 
Aydemir, Levent Yurdaer, author.
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films with 10-12.5 % (w/w) solutions. However, the most outstanding properties of hazelnut meal proteins
6. 
Interactions between metal surfaces and sulfur-containing amino acids için kapak resmi
Interactions between metal surfaces and sulfur-containing amino acids
Interactions between metal surfaces and sulfur-containing amino acids
by 
Çevlikli, Mustafa, author.
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L-methionine aqueous solution was dropped to the metals frequently used in daily life, chrome (Cr) and iron (Fe
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