Your browser doesn't support javascript.
loading
Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients.
Abik, Felix; Palasingh, Chonnipa; Bhattarai, Mamata; Leivers, Shaun; Ström, Anna; Westereng, Bjørge; Mikkonen, Kirsi S; Nypelö, Tiina.
Afiliação
  • Abik F; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland.
  • Palasingh C; Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg 41296, Sweden.
  • Bhattarai M; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland.
  • Leivers S; Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, Espoo 00076, Finland.
  • Ström A; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway.
  • Westereng B; Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg 41296, Sweden.
  • Mikkonen KS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway.
  • Nypelö T; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland.
J Agric Food Chem ; 71(6): 2667-2683, 2023 Feb 15.
Article em En | MEDLINE | ID: mdl-36724217
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ingredientes de Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ingredientes de Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article