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Protein-phenolic interactions and reactions: Discrepancies, challenges, and opportunities.

Autor: Kieserling H; Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Technische Universität Berlin, Berlin, Germany., de Bruijn WJC; Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands., Keppler J; Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands., Yang J; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands., Sagu ST; Institute of Nutritional Science, University of Potsdam, Nuthetal, Germany., Güterbock D; Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Technische Universität Berlin, Berlin, Germany., Rawel H; Institute of Nutritional Science, University of Potsdam, Nuthetal, Germany., Schwarz K; Institute of Human Nutrition and Food Science, Division of Food Technology, Christian-Albrechts-Universität Kiel, Kiel, Germany., Vincken JP; Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands., Schieber A; Agricultural Faculty, Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Bonn, Germany., Rohn S; Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Technische Universität Berlin, Berlin, Germany.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Sep; Vol. 23 (5), pp. e70015.

Keppler, J. H., L'économie des passions selon Adam Smith. Les noms du père d'Adam

Autor: Pier Luigi Porta

Publikováno v: Journal of Public Finance and Public Choice. 26:186-188

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f4b0f4c1f88b4720a0b50d193513050d
https://doi.org/10.1332/251569208x15664518308023

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