You are here
Rheological and interfacial properties of food proteins modified by the interaction with phytophenolics, Youling L. Xiong
11/05/2018 - 14:30
Ciclo de Seminários do LEAF
Organização: LEAF - Linking Landscape, Environment, Agriculture and Food
Data: 11 de Maio 2018, 14h30
Local: Sala de Atos
Orador: Youling L. Xiong, Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, U.S.A.
