High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

Article

Abstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid compos

Palabras claves:

amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybean

Autores:

Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.

Fuentes:

scopus