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Tecnología de resina adsorbente para la eliminación de sabores en el procesamiento de aislamientos de proteínas de
Nancy D Asen1, Jianheng Shen2, Brittany Polley3
1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada; A.R Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, NC, USA.
Food chemistry
|January 1, 2026
Resumen
No abstract available in PubMed .
Palabras clave:
Las resinas adsorbentesProteínas de canolaAplicaciones en alimentosPropiedades funcionales de las proteínasCompuestos volátiles y no volátilesMás Videos Relacionados
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