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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2014

Volumen: 3

Número: 2

Pages: 279-289

Type: Article

DOI: 10.3390/FOODS3020279 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus