Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends

• Autores: Francisco J. Hidalgo, Rosario Zamora
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 17, Nº. 2, 2006, págs. 56-63
• Idioma: inglés
• Texto completo no disponible (Saber más ...)