Filtros de búsqueda

Lista de obras de Francesca Lambertini

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

artículo científico publicado en 2014

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese.

artículo científico publicado en 2013

Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

scientific article published on 01 July 2012

Identification and quantification of different species in animal fibres by LC/ESI-MS analysis of keratin-derived proteolytic peptides

artículo científico publicado en 2013

Liquid chromatography-full scan-high resolution mass spectrometry-based method towards the comprehensive analysis of migration of primary aromatic amines from food packaging

artículo científico publicado en 2013

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses ⬇️

artículo científico publicado el 7 de marzo de 2013

Reliable liquid chromatography-mass spectrometry method for investigation of primary aromatic amines migration from food packaging and during industrial curing of multilayer plastic laminates

Tolerability of a fully maturated cheese in cow's milk allergic children: biochemical, immunochemical, and clinical aspects

artículo científico publicado en 2012

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda