You are here

Effects of Thermal Processing on Structure and Immunoreactivity of Amandin, Almond (Prunus dulcis L.) Major Protein

Choose the citation style.
Zaffran, V. D. (2016). Effects of Thermal Processing on Structure and Immunoreactivity of Amandin, Almond (Prunus dulcis L.) Major Protein. Retrieved from http://purl.flvc.org/fsu/fd/FSU_2016SU_Zaffran_fsu_0071N_13369
PREVIEW Datastream
Choose the citation style.
Zaffran, V. D. (2016). Effects of Thermal Processing on Structure and Immunoreactivity of Amandin, Almond (Prunus dulcis L.) Major Protein. Retrieved from http://purl.flvc.org/fsu/fd/FSU_2016SU_Zaffran_fsu_0071N_13369

In Collections