Published in
Elsevier, Food Chemistry, (321), p. 126696, 2020
DOI: 10.1016/j.foodchem.2020.126696
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High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions
Journal article published in 2020 by
Pauline Duffuler 
,
Mélanie Giarratano,
Nassim Naderi ,
Shyam Suwal ,
Alice Marciniak,
Véronique Perreault,
Clément Offret ,
Guillaume Brisson,
James D. House,
Yves Pouliot ,
Alain Doyen
,
Mélanie Giarratano,
Nassim Naderi ,
Shyam Suwal ,
Alice Marciniak,
Véronique Perreault,
Clément Offret ,
Guillaume Brisson,
James D. House,
Yves Pouliot ,
Alain Doyen
This paper was not found in any repository, but could be made available legally by the author.
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