Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions
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Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions
description
article publié dans la revue scientifique Scientific Reports
@fr
im August 2018 veröffentlichter wissenschaftlicher Artikel
@de
scientific article published in Scientific Reports
@en
wetenschappelijk artikel (gepubliceerd op 2018/08/27)
@nl
наукова стаття, опублікована в серпні 2018
@uk
name
Proteomic and immunochemical a ...... nder UHT processing conditions
@en
Proteomic and immunochemical a ...... nder UHT processing conditions
@nl
type
label
Proteomic and immunochemical a ...... nder UHT processing conditions
@en
Proteomic and immunochemical a ...... nder UHT processing conditions
@nl
prefLabel
Proteomic and immunochemical a ...... nder UHT processing conditions
@en
Proteomic and immunochemical a ...... nder UHT processing conditions
@nl
P2093
P2860
P1433
P1476
Proteomic and immunochemical a ...... nder UHT processing conditions
@en
P2093
Anca Dinischiotu
Loredana Stanca
Ovidiu I Geicu
P2860
P2888
P356
10.1038/S41598-018-28943-4
P407
P577
2018-08-27T00:00:00Z
P6179
1106295068