Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques.

Autor:	Šimunec, Valerija1, Bertoša, Rea2, Šporec, Anita2, Lukić, Igor3, Nejašmić, Diana2, Lovrić, Marija2, Dodig, Ivana4, Vahčić, Nada2, Butorac, Ana2 ana.butorac@biocentre.hr
Zdroj:	Food Technology & Biotechnology. Apr-Jun2022, Vol. 60 Issue 2, p178-191. 14p.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu