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

Hart Tanambell

Department of Food Science - Food Chemistry

Research output: Contribution to conference › Poster › Research

Original language	English
Publication date	Oct 2023
Publication status	Published - Oct 2023
Event	3rd Food Chemistry conference - Dresden, Germany Duration: 10 Oct 2023 → 12 Oct 2023

Conference

Conference	3rd Food Chemistry conference
Country/Territory	Germany
City	Dresden
Period	10/10/2023 → 12/10/2023

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Cite this

@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",

}