LUPIN PROTEINS AS FOOD INGREDIENTS: DEVELOPMENT AND OPTIMIZATION OF LABEL-FREE METHODS FOR THE QUANTITATIVE ANALYSIS IN MASS SPECTROMETRY

D. Resta

DOI: 10.13130/resta-donatella_phd2010-12-17
Published: 2010
Container: Not recorded
Publisher: Universit� degli Studi di Milano
Open access: no

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Cite this work

BibTeX

@article{allodium:10.13130/resta-donatella_phd2010-12-17,
  title = {LUPIN PROTEINS AS FOOD INGREDIENTS: DEVELOPMENT AND OPTIMIZATION OF LABEL-FREE METHODS FOR THE QUANTITATIVE ANALYSIS IN MASS SPECTROMETRY},
  author = {D. Resta},
  year = {2010},
  doi = {10.13130/resta-donatella_phd2010-12-17},
  url = {https://doi.org/10.13130/resta-donatella_phd2010-12-17}
}

RIS

TY  - JOUR
TI  - LUPIN PROTEINS AS FOOD INGREDIENTS: DEVELOPMENT AND OPTIMIZATION OF LABEL-FREE METHODS FOR THE QUANTITATIVE ANALYSIS IN MASS SPECTROMETRY
AU  - D. Resta
PY  - 2010
DO  - 10.13130/resta-donatella_phd2010-12-17
UR  - https://doi.org/10.13130/resta-donatella_phd2010-12-17
ER  -

APA

Resta, D. (2010). LUPIN PROTEINS AS FOOD INGREDIENTS: DEVELOPMENT AND OPTIMIZATION OF LABEL-FREE METHODS FOR THE QUANTITATIVE ANALYSIS IN MASS SPECTROMETRY. https://doi.org/10.13130/resta-donatella_phd2010-12-17

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