Comparative study of high intensity ultrasound effects on food proteins functionality

Journal of Food Engineering - Tập 108 - Trang 463-472 - 2012
C. Arzeni1,2, K. Martínez1,3, P. Zema1,4, A. Arias1, O.E. Pérez1,3, A.M.R. Pilosof1,3
1Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
2Research fellow of Agencia Nacional de Promoción Científica y Tecnológica de la República, Buenos Aires, Argentina
3Member of Consejo Nacional de Investigación Científica y Tecnológica de la República, Buenos Aires, Argentina
4Research fellow of Universidad de Buenos Aires, Buenos Aires, Argentina

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