| dc.contributor.author | Fernández Martínez, Ayoa | |
| dc.contributor.author | Suárez González, Adrián | |
| dc.contributor.author | Zhu, Yishen | |
| dc.contributor.author | Fitzgerald, Richard J. | |
| dc.contributor.author | Riera Rodríguez, Francisco Amador | |
| dc.date.accessioned | 2013-01-30T10:20:04Z | |
| dc.date.available | 2013-01-30T10:20:04Z | |
| dc.date.issued | 2013 | |
| dc.identifier.citation | Journal of Food Engineering, 114(1), p. 83-89 (2013); doi:10.1016/j.jfoodeng.2012.07.030 | spa |
| dc.identifier.issn | 0260-8774 | |
| dc.identifier.uri | http://hdl.handle.net/10651/10657 | |
| dc.format.extent | p. 83-89 | spa |
| dc.language.iso | eng | |
| dc.relation.ispartof | Journal of Food Engineering | spa |
| dc.source | SCOPUS | spa |
| dc.title | Membrane fractionation of a ß-lactoglobulin tryptic digest: Effect of the pH | spa |
| dc.type | journal article | |
| dc.identifier.local | 20121179 | spa |
| dc.identifier.doi | 10.1016/j.jfoodeng.2012.07.030 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2012.07.030 | spa |
