Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | L W T- Food Science and Technology |
Volume | 57 |
Issue number | 1 |
Pages (from-to) | 359-365 |
Number of pages | 7 |
DOIs | |
Publication status | Published - 2014 |
ID: 101935270