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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2021

Alea: 362

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus