Proteomics in foods : principles and applications
This book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as the e...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | , |
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edizione: | 1st ed. 2013. |
| Serie: | Research and Development
|
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Proteomics in Foods, Texte imprimé, 9781461456254 • Proteomics in Foods, Texte imprimé, 9781461456254 • Proteomics in Foods, Texte imprimé, 9781461456278 • Proteomics in Foods, Texte imprimé, 9781489996312 |