RUO Home

Repositorio Institucional de la Universidad de Oviedo

View Item 
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
    • español
    • English
JavaScript is disabled for your browser. Some features of this site may not work without it.

Browse

All of RUOCommunities and CollectionsBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issnAuthor profilesThis CollectionBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issn

My Account

LoginRegister

Statistics

View Usage Statistics

RECENTLY ADDED

Last submissions
Repository
How to publish
Resources
FAQs

Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

Author:
Marcet Manrique, IsmaelUniovi authority; Álvarez García, CarlosUniovi authority; Paredes García-Viniegras, BenjamínUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2014
Publisher version:
http://dx.doi.org/10.1021/jf405575c
Citación:
Journal Of Agricultural And Food Chemistry, 62(32), p. 8179-8186 (2014); doi:10.1021/jf405575c
Descripción física:
p. 8179-8186
URI:
http://hdl.handle.net/10651/29330
ISSN:
0021-8561; 1520-5118
DOI:
10.1021/jf405575c
Patrocinado por:

Programa Severo Ochoa (Principado de Asturias, españa)

Collections
  • Artículos [37556]
Files in this item
Métricas
Compartir
Exportar a Mendeley
Estadísticas de uso
Estadísticas de uso
Metadata
Show full item record
Página principal Uniovi

Biblioteca

Contacto

Facebook Universidad de OviedoTwitter Universidad de Oviedo
The content of the Repository, unless otherwise specified, is protected with a Creative Commons license: Attribution-Non Commercial-No Derivatives 4.0 Internacional
Creative Commons Image