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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2021

Volume: 362

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2021.130217 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus