Show simple item record

From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy

dc.contributor.authorKafle, Bijay
dc.contributor.authorMåge, Ingrid
dc.contributor.authorWubshet, Sileshi Gizachew
dc.contributor.authorDankel, Elin Katinka
dc.contributor.authorCattaldo, Marco
dc.contributor.authorBöcker, Ulrike
dc.contributor.authorO'Farrell, Marion
dc.contributor.authorAfseth, Nils Kristian
dc.date.accessioned2024-06-19T07:37:05Z
dc.date.available2024-06-19T07:37:05Z
dc.date.created2024-05-30T12:05:59Z
dc.date.issued2024
dc.identifier.citationFood Control. 2024, 164 .
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/11250/3134616
dc.language.isoeng
dc.titleFrom laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy
dc.title.alternativeFrom laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber0
dc.source.volume164
dc.source.journalFood Control
dc.identifier.doi10.1016/j.foodcont.2024.110577
dc.identifier.cristin2272100
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Files in this item

Thumbnail
Name:
1-s2.0-S0956713524002949-main.pdf
Size:
3.907Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record