Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Research output: Contribution to journal › Article › peer-review

37 Scopus citations

Fingerprint

Dive into the research topics of 'Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein'. Together they form a unique fingerprint.
Sort by

Food Science

Pharmacology, Toxicology and Pharmaceutical Science