Proteomics in Foods Principles and Applications / edited by Fidel Toldrá, Leo M. L. Nollet.
This book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as the e...
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