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J.FOODRES.2019.01.013
J.FOODRES.2019.01.013
http://dx.doi.org/10.1016/J.FOODRES.2019.01.013
Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles
P356
Q92450442-6C1E021E-1F34-4FE8-B518-63173ED9895F
P356
J.FOODRES.2019.01.013
http://dx.doi.org/10.1016/J.FOODRES.2019.01.013