Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Erschienen in
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In: Journal of food science and technology. 60(2),S. 609-620. ISSN: 0975-8402
- Ereignis
-
Veröffentlichung
- (wo)
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Dresden
- (wer)
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Technische Universität Dresden
- (wann)
-
2024
- Urheber
-
Ali, Mostafa
Rawel, Harshadrai
Hellwig, Michael
- URN
-
urn:nbn:de:bsz:14-qucosa2-885990
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:46 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Ali, Mostafa
- Rawel, Harshadrai
- Hellwig, Michael
- Technische Universität Dresden
Entstanden
- 2024
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