Geicu, O. I., Stanca, L., Dinischiotu, A., & Serban, A. I. (2018). Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions. Sci Rep.
Citación estilo ChicagoGeicu, Ovidiu I., Loredana Stanca, Anca Dinischiotu, and Andreea I. Serban. "Proteomic and Immunochemical Approaches to Understanding the Glycation Behaviour of the Casein and β-lactoglobulin Fractions of Flavoured Drinks Under UHT Processing Conditions." Sci Rep 2018.
Cita MLAGeicu, Ovidiu I., Loredana Stanca, Anca Dinischiotu, and Andreea I. Serban. "Proteomic and Immunochemical Approaches to Understanding the Glycation Behaviour of the Casein and β-lactoglobulin Fractions of Flavoured Drinks Under UHT Processing Conditions." Sci Rep 2018.