[The effect of artifically formed disulfide bonds on the stability of the tertiary structure of egg albumin with respect to thermal denaturation].
D055598:Chemical Phenomena; D002621:Chemistry; D006358:Hot Temperature; D010047:Ovalbumin; D011489:Protein Denaturation
D010047:Ovalbumin
Vliianie iskusstvenno sozdannykh disul'fidnykh sviazeĭ na ustroĭchivost' tetichnoĭ struktury iaichnogo al'bumina pri teplovoĭ denaturizatsii.