Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

Trends in Food Science & Technology - Tập 71 - Trang 235-245 - 2018
Angelica Tamayo Tenorio1, Konstantina E. Kyriakopoulou1, Edgar Suarez-Garcia2, Corjan van den Berg2, Atze Jan van der Goot1
1Food Process Engineering Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
2Bioprocess Engineering Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands

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Trends in Food Science & Technology

Tập 71

235-245

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