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Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6678513/ https://ncbi.nlm.nih.gov/pubmed/31319521 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8070262 |
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