DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING

Shin-ichi Ishikawa

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING

Shin-ichi Ishikawa ¹

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Shin-ichi Ishikawa. DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/disulfide-proteomics-of-wheat-and-soybean-proteins-in-food-processing?lang=en>. Acesso em: 04 Nov. 2026. Copy citation

Shin-ichi Ishikawa, 2022, DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/disulfide-proteomics-of-wheat-and-soybean-proteins-in-food-processing?lang=en>. Copy citation

Shin-ichi Ishikawa. (2022, May). DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Shin-ichi Ishikawa, DISULFIDE PROTEOMICS OF WHEAT AND SOYBEAN PROTEINS IN FOOD PROCESSING. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/disulfide-proteomics-of-wheat-and-soybean-proteins-in-food-processing?lang=en Copy citation

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¹ School of Food, Agricultural and Environmental Sciences, Miyagi University

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Food Chemistry

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