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Effects of Select Phenolic Compounds, Sugars and Thermal Processing on Immunoreactivity of Almond (Prunus Dulcis L.) Proteins

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Zhang, Y. (2012). Effects of Select Phenolic Compounds, Sugars and Thermal Processing on Immunoreactivity of Almond (Prunus Dulcis L.) Proteins. Retrieved from http://purl.flvc.org/fsu/fd/FSU_migr_etd-7031
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Choose the citation style.
Zhang, Y. (2012). Effects of Select Phenolic Compounds, Sugars and Thermal Processing on Immunoreactivity of Almond (Prunus Dulcis L.) Proteins. Retrieved from http://purl.flvc.org/fsu/fd/FSU_migr_etd-7031

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