Journal of Dairy Science Manuscript JDS19766 (Supplementary data)
Published: 16 February 2021| Version 1 | DOI: 10.17632/hw6z7ndwjw.1
Supplementary Fig S1. The three-dimensional conformation of α-LA at (A) pH 7.5, and (B) pH 2.0. The rectangular box represents loss in structure of α-LA at pH 2.0.
King Saud University
Protein Aggregation, Dairy Chemistry, Dairy Food Safety