From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes
| Autor: | Möller, Anna Cäcilie, van der Padt, Albert, van der Goot, Atze Jan |
|---|---|
| Zdroj: | In Journal of Food Engineering February 2021 291 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect