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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2021

Volumen: 362

Type: Article

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus