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Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release
dc.contributor.author | Arrutia Rodríguez, Fátima | |
dc.contributor.author | Puente, Á. | |
dc.contributor.author | Riera Rodríguez, Francisco Amador | |
dc.contributor.author | Menéndez, C. | |
dc.contributor.author | González, U. A. | |
dc.date.accessioned | 2016-05-06T09:28:10Z | |
dc.date.available | 2016-05-06T09:28:10Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Food Chemistry, 202, p. 40-48 (2016); doi:10.1016/j.foodchem.2016.01.107 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/10651/37155 | |
dc.description.sponsorship | 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) | |
dc.format.extent | p. 40-48 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Chemistry | |
dc.rights | ©, | |
dc.source | Scopus | |
dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84957024578&partnerID=40&md5=8c9eb35553259b978774d08cd92dea7e | |
dc.title | Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release | |
dc.type | journal article | |
dc.identifier.doi | 10.1016/j.foodchem.2016.01.107 | |
dc.relation.projectID | FICYT/PC07-009 | |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2016.01.107 |
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