Hochschulschrift
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
- Weitere Titel
-
Einfluss von Laktobazillen auf Redoxstatus und Proteolyse in glutenfreien Teigen
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Diss., 2014
- Klassifikation
-
Medizin, Gesundheit
Biowissenschaften, Biologie
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2014
- Urheber
-
Capuani, Alessandro
- Beteiligte Personen und Organisationen
-
Vogel, Rudi F.
Arendt, Elke K.
- URN
-
urn:nbn:de:bvb:91-diss-20140701-1200388-0-6
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:51 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Objekttyp
- Hochschulschrift
Beteiligte
- Capuani, Alessandro
- Vogel, Rudi F.
- Arendt, Elke K.
- Universitätsbibliothek der TU München
Entstanden
- 2014
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