Work

The contribution of N-acetylneuraminic acid in the stabilization of micellar casein

Year: 1993

Type: article

Source: Polish Journal of Food and Nutrition Sciences

Authors: Piotr Mińkiewicz, J. Dziuba, B. Muzinska

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2993999218

FWCI: 0.605

Cites:

Cited by: 12

Related to: 10