Opening book details…
About this Biochemistry, Genetics and Molecular Biology article
Protein Carbonylation in Food and Nutrition: a Concise Update by Estévez, Mario (author);Díaz-Velasco, Silvia (author);Martínez, Remigio (author) is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Estévez, Mario (author);Díaz-Velasco, Silvia (author);Martínez, Remigio (author)
- Publisher
- Springer
- Published
- 2021
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
More by Estévez, Mario (author);Díaz-Velasco, Silvia (author);Martínez, Remigio (author)
Browse all works by Estévez, Mario (author);Díaz-Velasco, Silvia (author);Martínez, Remigio (author)