Electrophoretic and Hplc Methods for Comparative Study of the Protein Fractions of Malts, Worts and Beers Produced from Scarlett and Prestige Barley (Hordeum Vulgare L.) Varieties

AuthID
 P-004-21M
6
Author(s)
Nogueira, LC
·
ferreira, AA
·
Document Type
Article
Year published
2008
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 106, Issue: 2, Pages: 820-829 (10)
Indexing
Wos®
Scopus®
Crossref®42
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-34548299548
Wos: WOS:000250038400053
Source Identifiers
ISSN: 0308-8146
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