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1 Ergebnisse
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Limited Enzymatic Hydrolysis Can Improve the Interfacial an..:
Ruíz-Henestrosa, Victor Pizones
;
Carrera Sánchez, Cecilio
;
del Mar Yust, María
...
Journal of Agricultural and Food Chemistry. 55 (2007) 4 - p. 1536-1545 , 2007
Link:
https://doi.org/10.1021/jf0628476
RT Journal T1
Limited Enzymatic Hydrolysis Can Improve the Interfacial and Foaming Characteristics of β-Conglycinin
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf0628476&Exemplar=1&LAN=DE A1 Ruíz-Henestrosa, Victor Pizones A1 Carrera Sánchez, Cecilio A1 del Mar Yust, María A1 Pedroche, Justo A1 Millán, Francisco A1 Rodríguez Patino, Juan M. PB American Chemical Society (ACS) YR 2007 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 55 IS 4 SP 1536 OP 1545 LK http://dx.doi.org/https://doi.org/10.1021/jf0628476 DO https://doi.org/10.1021/jf0628476 SF ELIB - SuUB Bremen
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