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Repositorio de la Universidad de Oviedo. > Producción Bibliográfica de UniOvi: RECOPILA > Artículos >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/37155

Title: Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release
Author(s): Arrutia Rodríguez, Fátima
Puente, Á.
Riera Rodríguez, Francisco Amador
Menéndez, C.
González, U. A.
Issue date: 2016
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2016.01.107
Citation: Food Chemistry, 202, p. 40-48 (2016); doi:10.1016/j.foodchem.2016.01.107
Format extent: p. 40-48
URI: http://hdl.handle.net/10651/37155
ISSN: 0308-8146
Sponsored: Authors would like to thank Sergio Cueto for his kind help with mass spectrometry analyses. This research has been supported by the project PC07-009 (FICYT, Asturias, Spain) and CAPSA FOOD (Asturias, Spain)
Project id.: FICYT/PC07-009
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