Treffer 1 - 2 von 2 für Suche 'Pougoue Ngueukam, Annick Arcelle', Suchdauer: 0,49s Treffer weiter einschränken
  1. 1
    Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles

    Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles von Pougoue Ngueukam, Annick Arcelle, Klang, Mathilde Julie, Zokou, Ronice, Teboukeu Boungo, Gires, Djikeng Tonfack, Fabrice, Azeez, Barakat Koyinsola, Womeni, Hilaire Macaire, Tsopmo, Apollinaire

    Veröffentlicht in Foods

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  2. 2
    Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus)

    Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus) von Djikeng, Fabrice Tonfack, Djikeng, Catherine Flavie Tonkeu, Womeni, Hilaire Macaire, Ndefo, Denise Kelye Kotue, Pougoué, Annick Arcelle Ngueukam, Tambo, Stephano Tene, Esatbeyoglu, Tuba

    Veröffentlicht in Applied Food Research

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: