A novel proteomic analysis of the modifications induced by high hydrostatic pressure on hazelnut water-soluble proteins

  1. Prieto, N.
  2. Burbano, C.
  3. Iniesto, E.
  4. Rodríguez, J.
  5. Cabanillas, B.
  6. Crespo, J.F.
  7. Pedrosa, M.M.
  8. Muzquiz, M.
  9. Del Pozo, J.C.
  10. Linacero, R.
  11. Cuadrado, C.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2014

Ausgabe: 3

Nummer: 2

Seiten: 279-289

Art: Artikel

DOI: 10.3390/FOODS3020279 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus