Originalsprog | Engelsk |
---|---|
Publikationsdato | 2014 |
Status | Udgivet - 2014 |
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Sisse Jongberg, Linda de Sparra Terkelsen, Rikke Miklos, Marianne Lund Lametsch
Publikation: Konferencebidrag › Poster › Forskning
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