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1 Ergebnisse
1
Effects of Roasting, Blanching, Autoclaving, and Microwave ..:
Venkatachalam, M.
;
Teuber, S. S.
;
Roux, K. H.
.
Journal of Agricultural and Food Chemistry. 50 (2002) 12 - p. 3544-3548 , 2002
Link:
https://doi.org/10.1021/jf020012z
RT Journal T1 <Title>Effects of Roasting, Blanching, Autoclaving, and Microwave Heating on Antigenicity of Almond (Prunus dulcis L.) Proteins</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf020012z&Exemplar=1&LAN=DE A1 Venkatachalam, M. A1 Teuber, S. S. A1 Roux, K. H. A1 Sathe, S. K. PB American Chemical Society (ACS) YR 2002 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 50 IS 12 SP 3544 OP 3548 LK http://dx.doi.org/https://doi.org/10.1021/jf020012z DO https://doi.org/10.1021/jf020012z SF ELIB - SuUB Bremen
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