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dc.contributor.author
Böcker, Lukas
dc.contributor.author
Ortmann, Sebastian
dc.contributor.author
Leeb, Elena
dc.contributor.author
Reineke, Kai
dc.contributor.author
Mathys, Alexander
dc.date.accessioned
2019-03-18T11:34:44Z
dc.date.available
2018-12-04T22:42:31Z
dc.date.available
2019-03-14T11:50:51Z
dc.date.available
2019-03-18T11:34:44Z
dc.date.issued
2018-11-08
dc.identifier.uri
http://hdl.handle.net/20.500.11850/308756
dc.language.iso
en
en_US
dc.publisher
ETH Zurich, World Food System Center
en_US
dc.title
Value through functionality – characterizing short time high temperature stability of blue microalgae proteins: phycocyanin
en_US
dc.type
Other Conference Item
ethz.book.title
World Food System Center 2018 Research Symposium. Program and Abstracts
en_US
ethz.pages.start
22
en_US
ethz.pages.end
22
en_US
ethz.event
World Food System Center (WFSC) Research Symposium 2018
en_US
ethz.event.location
Zurich, Switzerland
en_US
ethz.event.date
November 8, 2018
en_US
ethz.notes
Poster abstract. Poster presented on 8 November 2018.
en_US
ethz.publication.place
Zurich
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
en_US
ethz.date.deposited
2018-12-04T22:42:33Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2019-03-14T11:50:54Z
ethz.rosetta.lastUpdated
2023-02-06T16:57:04Z
ethz.rosetta.versionExported
true
ethz.COinS
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