Documents publiés en "2026"

Département de génie chimique

Vollet Marson, G., Pereira, A. J., van Kilsdonk, M. H., & Dessev, T. (2026). Use of optical and spectroscopic technologies to analyse food protein functionality through chemical and structural features: a new Approach to food formulation. Food and Bioprocess Technology, 19(4), 176 (24 pages). Lien externe