Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties
Author:
Funder
Fundação para a Ciência e a Tecnologia
European Regional Development Fund
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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3. Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum;Molecules;2024-07-01
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