Effect of high hydrostatic pressure on the structure of the...

Innovative Food Science & Emerging Technologies 2019 / 12 Vol. 58

Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts

Tran, Thierry, Lafarge, Céline, Pradelles, Rémi, Perrier-Cornet, Jean-Marie, Cayot, Nathalie, Loupiac, Camille
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Volume:
58
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.102226
Date:
December, 2019
File:
PDF, 1.03 MB
2019
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