In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study

Hart Tanambell

In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study

Institut for Fødevarer - Fødevarekemi

Publikation: Konferencebidrag › Poster › Forskning

Originalsprog	Engelsk
Publikationsdato	okt. 2023
Status	Udgivet - okt. 2023
Begivenhed	3rd Food Chemistry conference - Dresden, Tyskland Varighed: 10 okt. 2023 → 12 okt. 2023

Konference

Konference	3rd Food Chemistry conference
Land/Område	Tyskland
By	Dresden
Periode	10/10/2023 → 12/10/2023

Citationsformater

@conference{ff4b6a70fb9c4cccba09b1ea7d02a784,

title = "In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study",

author = "Hart Tanambell",

year = "2023",

month = oct,

language = "English",

note = "3rd Food Chemistry conference ; Conference date: 10-10-2023 Through 12-10-2023",

}