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1 Ergebnisse
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Effect of roasting duration on the solubility, structure, a..:
Yan, Xiaoli
;
Wang, Yangling
;
Chen, Yi
..
Innovative Food Science & Emerging Technologies. 68 (2021) - p. 102635 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102635
RT Journal T1 <Title>Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102635&Exemplar=1&LAN=DE A1 Yan, Xiaoli A1 Wang, Yangling A1 Chen, Yi A1 Xie, Jianhua A1 Yu, Qiang PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 68 SP 102635 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102635 DO https://doi.org/10.1016/j.ifset.2021.102635 SF ELIB - SuUB Bremen
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