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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