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Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques.
Simunec, Valerija; Bertosa, Rea; Sporec, Anita; Lukic, Igor; Nejasmic, Diana; Lovric, Marija; Dodig, Ivana; Vahcic, Nada; Butorac, Ana.
Afiliación
  • Simunec V; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
  • Bertosa R; BICRO BIOCentre, Ltd., Borongajska cesta 83 H, 10000 Zagreb, Croatia.
  • Sporec A; BICRO BIOCentre, Ltd., Borongajska cesta 83 H, 10000 Zagreb, Croatia.
  • Lukic I; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
  • Nejasmic D; BICRO BIOCentre, Ltd., Borongajska cesta 83 H, 10000 Zagreb, Croatia.
  • Lovric M; BICRO BIOCentre, Ltd., Borongajska cesta 83 H, 10000 Zagreb, Croatia.
  • Dodig I; Pliva Ltd., Prilaz Baruna Filipovica 25, 10000 Zagreb, Croatia.
  • Vahcic N; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
  • Butorac A; BICRO BIOCentre, Ltd., Borongajska cesta 83 H, 10000 Zagreb, Croatia.
Food Technol Biotechnol ; 60(2): 178-191, 2022 Jun.
Article en En | MEDLINE | ID: mdl-35910277
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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Technol Biotechnol Año: 2022 Tipo del documento: Article País de afiliación: Croacia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Technol Biotechnol Año: 2022 Tipo del documento: Article País de afiliación: Croacia