Please use this identifier to cite or link to this item: http://dspace.azti.es/handle/24689/1318
Files in This Item:
There are no files associated with this item.
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAlvarez-Ossorio, Carmen
dc.contributor.authorOrive, Mikel
dc.contributor.authorSanmartín, Esther
dc.contributor.authorAlvarez-Sabatel, Saioa
dc.contributor.authorLabidi, Jalel
dc.contributor.authorZufia, Jaime
dc.contributor.authorBald, Carlos
dc.date.accessioned2022-03-28T10:27:37Z-
dc.date.available2022-03-28T10:27:37Z-
dc.date.issued2022
dc.identifier.citationACS Food Science \& Technology, 2022, 2, 125-135
dc.identifier.urihttp://dspace.azti.es/handle/24689/1318-
dc.titleComposition and Techno-functional Properties of Grape Seed Flour Protein Extracts
dc.identifier.journalACS Food Science \& Technology
dc.format.page125-135
dc.format.volume2
dc.identifier.doi10.1021/acsfoodscitech.1c00367
Appears in Publication types:Artículos científicos



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.