Effects of Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate on its Functional, Sensory and Immunogenic Properties
- Weitere Titel
-
Auswirkungen der enzymatischen Hydrolyse und Fermentation von Erbsenproteinisolat auf seine funktionellen, sensorischen und immunogenen Eigenschaften
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2023
- Schlagwort
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Proteine
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2023
- Urheber
-
Garcia Arteaga, Veronica
- Beteiligte Personen und Organisationen
- URN
-
urn:nbn:de:bvb:91-diss-20230131-1642970-1-9
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:57 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Garcia Arteaga, Veronica
- Eisner, Peter
- Dawid, Corinna
- Universitätsbibliothek der TU München
Entstanden
- 2023
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