Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Emily Haque"'
Autor:
Alfredo Siller, Jr., MD, Emily Haque, BSA, Palak Parekh, MD, James N. Mason, DO, Sherronda M. Henderson, MD
Publikováno v:
JAAD Case Reports, Vol 7, Iss , Pp 8-10 (2021)
Externí odkaz:
https://doaj.org/article/e52ddf737aad4751b3c768a4e8bf4302
Publikováno v:
Dermatologic Surgery. 48:871-873
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f03caaea37c2402474b4f402531aecf
https://doi.org/10.1097/dss.0000000000003135
https://doi.org/10.1097/dss.0000000000003135
Publikováno v:
JAAD Case Reports
JAAD Case Reports, Vol 7, Iss, Pp 8-10 (2021)
JAAD Case Reports, Vol 7, Iss, Pp 8-10 (2021)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6580e117e2b4e3472c6e1233f97350a4
https://doi.org/10.1016/j.jdcr.2020.05.036
https://doi.org/10.1016/j.jdcr.2020.05.036
Publikováno v:
The American Journal of Dermatopathology. 43:532-532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e373a8a117c46b710f3a145e4907770
https://doi.org/10.1097/dad.0000000000001736
https://doi.org/10.1097/dad.0000000000001736
Publikováno v:
The American Journal of Dermatopathology. 43:e82-e82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22ce05e6c8e58850e2868e9b82df5bf0
https://doi.org/10.1097/dad.0000000000001735
https://doi.org/10.1097/dad.0000000000001735
Publikováno v:
Food Reviews International. 25:28-43
Milk proteins are currently the main source of a range of biologically active substances which are inactive within the sequence of native protein but can be released by enzymatic hydrolysis. Milk borne bioactive peptides have been found to exhibit va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dc93a4df05d81d972948ba58d599c3b
https://doi.org/10.1080/87559120802458198
https://doi.org/10.1080/87559120802458198
Autor:
Rattan Chand, Emily Haque
Publikováno v:
European Food Research and Technology. 227:7-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90984a107fd1e86fcfd63c08d5e4e916
https://doi.org/10.1007/s00217-007-0689-6
https://doi.org/10.1007/s00217-007-0689-6
Autor:
Emily Haque, Rattan Chand
Publikováno v:
European Food Research & Technology; May2008, Vol. 227 Issue 1, p7-15, 9p