Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

  1. García-Moreno, P.J.
  2. Yesiltas, B.
  3. Gregersen Echers, S.
  4. Marcatili, P.
  5. Overgaard, M.T.
  6. Hansen, E.B.
  7. Jacobsen, C.
Revista:
Current Opinion in Food Science

ISSN: 2214-7993

Any de publicació: 2023

Volum: 51

Tipus: Revisió

DOI: 10.1016/J.COFS.2023.101039 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus