Conference
Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin
| العنوان: | Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin |
|---|---|
| المؤلفون: | Brossard, Chantal, Claude, Mathilde, Picariello, Gianluca, Lupi, Roberta, Larre, Colette, Denery, Sandra |
| المساهمون: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), CNR, Istituto di Scienze dell’Alimentazione |
| المصدر: | 5th International Conference on Food Digestion https://hal.science/hal-01605340 5th International Conference on Food Digestion, Apr 2017, Rennes, France. 1p https://archives-publications.inrae.fr/394526.pdf |
| بيانات النشر: | HAL CCSD |
| سنة النشر: | 2017 |
| المجموعة: | Institut National de la Recherche Agronomique: ProdINRA |
| مصطلحات موضوعية: | [SDV]Life Sciences [q-bio] |
| جغرافية الموضوع: | Rennes, France |
| الوصف: | Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin. 5th International Conference on Food Digestion |
| نوع الوثيقة: | conference object |
| اللغة: | English |
| Relation: | hal-01605340; https://hal.science/hal-01605340; PRODINRA: 394526 |
| الاتاحة: | https://hal.science/hal-01605340 |
| Rights: | http://creativecommons.org/licenses/by-sa/ |
| رقم الانضمام: | edsbas.42170657 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |