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Scale up fractionation of components from novel glabrous br..:
Achouri, Allaoua
;
L'Hocine, Lamia
;
Martineau-Côté, Delphine
...
Food Research International. 137 (2020) - p. 109751 , 2020
Link:
https://doi.org/10.1016/j.foodres.2020.109751
RT Journal T1
Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2020.109751&Exemplar=1&LAN=DE A1 Achouri, Allaoua A1 L'Hocine, Lamia A1 Martineau-Côté, Delphine A1 Sirois, Stéphane A1 Pitre, Mélanie A1 Mason, Emily A1 Abdel-Aal, Elsayed M. A1 Hucl, Pierre PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 137 SP 109751 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2020.109751 DO https://doi.org/10.1016/j.foodres.2020.109751 SF ELIB - SuUB Bremen
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