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Alcides Walter Vapor
Alcides Walter Vapor
Professor de Bioquímica, ISTM, ISPSN
在 ubi.pt 的电子邮件经过验证 - 首页
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引用次数
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Processes for reducing egg allergenicity: Advances and different approaches
A Vapor, A Mendonça, CT Tomaz
Food Chemistry 367, 130568, 2022
262022
Strategies for reducing the allergenicity of hen egg by treatment with natural antioxidants
AW Vapor
2022
Phenolic compounds: a novel approach to reduce egg allergenicity?
A Vapor, CT Tomaz, A Mendonça
CICS-UBI SYMPOSIUM 2019, 0
Ovalbumin Structural Changes by Phenolic Compounds Interactions
A Vapor, CT Tomaz, A Mendonça
CICS-UBI, 0
Interactions of phenolic compounds with ovalbumin: a spectroscopic approach
A Vapor, CT Tomaz, A Mendonça
III International Congress in Health Sciences Research Trends in Aging and …, 0
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