Influence of Ohmic Heating on the Structural and Immunoreactive Properties of Soybean Proteins

AuthID
 P-00V-0K1
10
Author(s)
Machado, L
·
Villa, C
·
Barreiros, MP
·
Tipo de Documento
Article
Year published
2021
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 148, Páginas: 111710 (10)
Indexing
Wos®
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85106466672
Wos: WOS:000672574100002
Source Identifiers
ISSN: 0023-6438
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