Relationship between digestibility and secondary structure...

Amino Acids 2012 / 08 Vol. 43; Iss. 2

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

Carbonaro, M., Maselli, P., Nucara, A.
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Volume:
43
Language:
english
Pages:
11
Journal:
Amino Acids
DOI:
10.1007/s00726-011-1151-4
Date:
August, 2012
File:
PDF, 474 KB
english, 2012
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