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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2021

Ausgabe: 362

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus