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

Permalink: http://purl.flvc.org/fsu/fd/FSU_2016SU_Zaffran_fsu_0071N_13369
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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
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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

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