Título:	HPLC fractionation of peptides obtained after partial hydrolysis of a whey protein isolate.
Autor:	MELLINGER-SILVA, C. STEPHAN, M. P. AZEVEDO, T. de L. BLOCH JUNIOR, C. PRATES, M. V. LAGO, R. C. A.
Afiliación:	CAROLINE MELLINGER SILVA, CTAA; MARILIA PENTEADO STEPHAN, CTAA; TATIANA DE LIMA AZEVEDO, CTAA; CARLOS BLOCH JUNIOR, CENARGEN; MAURA VIANNA PRATES, CENARGEN; REGINA CELI ARAUJO LAGO, CTAA.
Año:	2012
Referencia:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
Thesagro:	Peptídeo Pepsina Tripsina
Palabras clave:	Proteína de soro de leite
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)