Chemical drivers of bioactivity in fermented whey and pea proteins assessed by proteomics
- DOI
- 10.1016/j.foodchem.2026.151078
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151078,
title = {Chemical drivers of bioactivity in fermented whey and pea proteins assessed by proteomics},
author = {Anna Rossi and Nadia Innocente and Niccolò Renoldi and Giulia Di Filippo and Davide Porcellato and Marilena Marino},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151078},
url = {https://doi.org/10.1016/j.foodchem.2026.151078}
}RIS
TY - JOUR TI - Chemical drivers of bioactivity in fermented whey and pea proteins assessed by proteomics AU - Anna Rossi AU - Nadia Innocente AU - Niccolò Renoldi AU - Giulia Di Filippo AU - Davide Porcellato AU - Marilena Marino PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151078 UR - https://doi.org/10.1016/j.foodchem.2026.151078 ER -
APA
Rossi, A., Innocente, N., Renoldi, N., Filippo, G. D., Porcellato, D., & Marino, M. (2026). Chemical drivers of bioactivity in fermented whey and pea proteins assessed by proteomics. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151078
Source records
- crossref · retrieved 2026-09-26T09:05:02.038Z