You are here

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

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
PREVIEW Datastream
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

In Collections