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.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2021

Volume: 362

Type: Article

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus