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Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches Article

http://www.scopus.com/inward/record.url?eid=2-s2.0-85033468197&partnerID=MN8TOARS
https://iris.cnr.it/handle/20.500.14243/375676

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authors

Picariello, Gianluca
Stasio, Luigia Di
Mamone, Gianfranco
Iacomino, Giuseppe
Venezia, Antonella
Iannaccone, Nunzia
Ferranti, Pasquale
Coppola, R.
Addeo, Francesco

publication date

2018

published in

Food Research International Journal

Identity

Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodres.2017.10.046

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