Egg yolk granules and phosvitin. Recent advances in food technology and applications

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Sáez Orviz, Sara
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2022-04-22T11:14:04Z
dc.date.available	2022-04-22T11:14:04Z
dc.date.issued	2022
dc.identifier.citation	LWT, 153 (2022); doi:10.1016/j.lwt.2021.112442
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/10651/62928
dc.description.sponsorship	This work was financially supported by the Spanish Ministry of Science and Innovation, through the project MCIU-19-RTI-2018- 094218-B-100 and by the grant Programa Severo Ochoa de Ayudas Pre- doctorales para la investigación y docencia (grant number BP19-127 to Sáez Orviz, S.)
dc.language.iso	eng
dc.relation.ispartof	Lwt
dc.rights	© 2021 Elsevier Ltd
dc.rights	CC Reconocimiento - No Comercial - Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85115250369&doi=10.1016%2fj.lwt.2021.112442&partnerID=40&md5=4aa3b5ca02ccd95eb418077335bce2c0
dc.title	Egg yolk granules and phosvitin. Recent advances in food technology and applications
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2021.112442
dc.relation.projectID	MCIU-19-RTI-2018-094218-B-100
dc.relation.projectID	BP19-127
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2021.112442
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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