Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins.
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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins.
description
2018 nî lūn-bûn
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2018年の論文
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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@zh-sg
2018年學術文章
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2018年學術文章
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2018年學術文章
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name
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@en
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@nl
type
label
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@en
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@nl
prefLabel
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@en
Protein–lipid co‐oxidation in ...... al‐treated faba bean proteins.
@nl
P2093
P2860
P50
P356
P1476
Protein-lipid co-oxidation in ...... mal-treated faba bean proteins
@en
P2093
Tuula Sontag-Strohm
Vieno Piironen
Zhong-Qing Jiang
P2860
P304
P356
10.1002/FSN3.641
P577
2018-04-16T00:00:00Z