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.

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

Data source: Scopus