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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2014

Alea: 3

Zenbakia: 2

Orrialdeak: 279-289

Mota: Artikulua

DOI: 10.3390/FOODS3020279 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus