Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

  1. Yesiltas, B.
  2. Gregersen, S.
  3. Lægsgaard, L.
  4. Brinch, M.L.
  5. Olsen, T.H.
  6. Marcatili, P.
  7. Overgaard, M.T.
  8. Hansen, E.B.
  9. Jacobsen, C.
  10. García-Moreno, P.J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2021

Volum: 362

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus