Processing Effects on Protein Structure and Physicochemical Properties
Publikation: Bidrag til tidsskrift › Leder › Forskning
Standard
Processing Effects on Protein Structure and Physicochemical Properties. / Orlien, Vibeke; Rinnan, Åsmund.
I: Foods, Bind 11, Nr. 11, 1607, 2022.Publikation: Bidrag til tidsskrift › Leder › Forskning
Harvard
Orlien, V & Rinnan, Å 2022, 'Processing Effects on Protein Structure and Physicochemical Properties', Foods, bind 11, nr. 11, 1607. https://doi.org/10.3390/foods11111607
APA
Orlien, V., & Rinnan, Å. (2022). Processing Effects on Protein Structure and Physicochemical Properties. Foods, 11(11), [1607]. https://doi.org/10.3390/foods11111607
Vancouver
Orlien V, Rinnan Å. Processing Effects on Protein Structure and Physicochemical Properties. Foods. 2022;11(11). 1607. https://doi.org/10.3390/foods11111607
Author
Bibtex
@article{9a38332438d44568b467fd8e62fefa67,
title = "Processing Effects on Protein Structure and Physicochemical Properties",
author = "Vibeke Orlien and {\AA}smund Rinnan",
year = "2022",
doi = "10.3390/foods11111607",
language = "English",
volume = "11",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "11",
}
RIS
TY - JOUR
T1 - Processing Effects on Protein Structure and Physicochemical Properties
AU - Orlien, Vibeke
AU - Rinnan, Åsmund
PY - 2022
Y1 - 2022
U2 - 10.3390/foods11111607
DO - 10.3390/foods11111607
M3 - Editorial
C2 - 35681356
VL - 11
JO - Foods
JF - Foods
SN - 2304-8158
IS - 11
M1 - 1607
ER -
ID: 310837817