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Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autor principal:	Gülce Bedis Kaynarca
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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