Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids

  1. Esteghlal, S.
  2. Gahruie, H.H.
  3. Niakousari, M.
  4. Barba, F.J.
  5. Bekhit, A.E.-D.
  6. Mallikarjunan, K.
  7. Roohinejad, S.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2019

Volume: 8

Issue: 7

Type: Review

DOI: 10.3390/FOODS8070262 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus