Comparación de Péptidos Generados en Bebidas Lácteas Fermentadas.
Gonzalez Olivares, Luis Guillermo
2003
Luis G. González-Olivares; Judith Jiménez-Guzmán, Alma E. Cruz Guerrero, Gabriela M. Rodríguez-Serrano, Lorena Gómez-Ruíz y Mariano García-Garibay. Comparación de Péptidos Generados en Bebidas Lácteas Fermentadas. Memorias del X Congreso Nacional de Biotecnología y Bioingeniería
Related articles
RELEASE OF BIOACTIVE PEPTIDES BY LACTIC ACID BACTERIA IN COMMERCIAL FERMENTED MILKS
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
INCREASING THE COLOR STABILITY OF BLACKBERRY EXTRACTS BY CONDENSATION REACTIONS.
EFFECT OF ACID MODIFICATION OF BLUE CORN (Zea mays) STRIP WITH DIFFERENT ACIDIFYING SOLVENTS...
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
PHYSICOCHEMICAL CHARACTERIZATION OF WHEY IN THE VALLEY OF TULANCINGO
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
EFFECT OF THE ACIDIFIED SOLVENT ON THE FUNCTIONAL PROPERTIES OF THE STARCH PRESENT IN CORN AZ...