Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant CapacityHigh-pressure processing as emergent technology for the extraction of bioactive ingredients from plant materials.Functional Characteristics of Milk Protein Concentrates and Their Modification.
P2860
Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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2006 nî lūn-bûn
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2006年の論文
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2006年学术文章
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Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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Functional improvement of milk whey proteins induced by high hydrostatic pressure.
@ast
Functional improvement of milk whey proteins induced by high hydrostatic pressure.
@en
P2860
P1476
Functional improvement of milk whey proteins induced by high hydrostatic pressure.
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P2093
Rosina López-Fandiño
P2860
P304
P356
10.1080/10408690590957278
P577
2006-01-01T00:00:00Z