Show simple item record

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

dc.contributor.authorMarcet Manrique, Ismael 
dc.contributor.authorÁlvarez García, Carlos 
dc.contributor.authorParedes García-Viniegras, Benjamín 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2015-02-02T11:43:21Z
dc.date.available2015-02-02T11:43:21Z
dc.date.issued2014
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 62(32), p. 8179-8186 (2014); doi:10.1021/jf405575c
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/10651/29330
dc.description.sponsorshipPrograma Severo Ochoa (Principado de Asturias, españa)
dc.format.extentp. 8179-8186
dc.language.isoeng
dc.relation.ispartofJournal Of Agricultural And Food Chemistry
dc.rights©,
dc.sourceWOS:000340440500024
dc.source.urihttp://pubs.acs.org/doi/abs/10.1021/jf405575c
dc.titleInert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1021/jf405575c
dc.type.dcmitext
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf405575c


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record