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Production and characterization of bioactive peptides from soy fermented foods and their hydrolysates

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:sq87bw24q
Date January 1999
CreatorsGibbs, Bernard F.
ContributorsAlli, I. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: NQ50171, Pid: 35886

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