Article ISI
Food Engineering Reviews  (2015)

Protein Changes Caused by High Hydrostatic Pressure (HHP)=> A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy

Dominique Larrea-Wachtendorff, Gipsy Tabilo-Munizaga; Luis Moreno-Osorio, Ricardo Villalobos-Carvajal

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Título de la Revista: Food Engineering Reviews
Editorial: Springer US
Fecha de publicación: 2015
DOI/URL:

10.1007/s12393-015-9107-1