Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.

Risultato della ricerca: Contributo alla conferenza › Abstract › peer review

Lingua originale	Inglese
Stato di pubblicazione	Pubblicato - 2007
Evento	Cost-927 meeting “Thermally processed foods: possible health implications” - Ebersberg (GER) Durata: 1 gen 2007 → …

???event.eventtypes.event.conference???	Cost-927 meeting “Thermally processed foods: possible health implications”
Città	Ebersberg (GER)
Periodo	1/01/07 → …

Accesso al documento

@conference{630dcf8310604335b3966ffdd6e2a41c,

title = "Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.",

author = "A. Caligiani and G. Palla and COISSON, \{Jean Daniel\} and Fabiano TRAVAGLIA and A. Martelli and Marco ARLORIO",

year = "2007",

language = "English",

note = "Cost-927 meeting “Thermally processed foods: possible health implications” ; Conference date: 01-01-2007",

}

Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids. / Caligiani, A.; Palla, G.; COISSON, Jean Daniel et al.
2007. Abstract da Cost-927 meeting “Thermally processed foods: possible health implications”, Ebersberg (GER).

Risultato della ricerca: Contributo alla conferenza › Abstract › peer review

TY - CONF

T1 - Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.

AU - Caligiani, A.

AU - Palla, G.

AU - COISSON, Jean Daniel

AU - TRAVAGLIA, Fabiano

AU - Martelli, A.

AU - ARLORIO, Marco

PY - 2007

Y1 - 2007

UR - https://iris.uniupo.it/handle/11579/25241

M3 - Abstract

T2 - Cost-927 meeting “Thermally processed foods: possible health implications”

Y2 - 1 January 2007

ER -