مورد إلكتروني
Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales
| العنوان: | Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales |
|---|---|
| بيانات النشر: | Wageningen University & Research 2022 |
| تفاصيل مُضافة: | Yang, Suyeon Takeuchi, Machi Friedrich, Heiner van Duynhoven, John Hohlbein, Johannes |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | Raw data |
| مصطلحات الفهرس: | LDLs, autufluorescence, cryo-TEM, egg yolk protein oxidation, lipid oxidation, low-density lipoprotein particles, protein free radical trapping, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion |
| URL: | |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess Wageningen University & Research |
| ملاحظة: | text/html |
| أرقام أخرى: | NLWUP oai:library.wur.nl:wurpubs/602909 https://research.wur.nl/en/datasets/unravelling-mechanisms-of-protein-and-lipid-oxidation-in-mayonnai 10.5281/zenodo.5938385 1350175623 |
| المصدر المساهم: | WUR STAFF PUBNS From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1350175623 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |