Effect of Microwaves on Food Proteins
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51613-9_9
Reference59 articles.
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3. Wu, G. (2021). Amino acids: Biochemistry and nutrition. CRC Press.
4. Dietzen, D. J. (2018). 13 – Amino Acids, Peptides, and Proteins. In N. Rifai, A. R. Horvath, & C. T. Wittwer (Eds.), Principles and applications of molecular diagnostics (pp. 345–380). Elsevier.
5. Bohrer, B. M. (2017). Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science & Technology, 65, 103–112.
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