Editorial: Food Proteomes: Beyond Their Nutritional Value
Support for this work was provided by Research and Education Council of the Comunidad de Madrid (2018-T1/BIO-10633) and Ministry of Science and Innovation, (PID2020-114885RB-C21), Spain. AS acknowledges a grant from the Talento Program 2018 of the Comunidad de Madrid. XG-P acknowledges grants from t...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2021 |
| País: | España |
| Recursos: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositório: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/84198 |
| Acesso em linha: | https://doi.org/10.3389/fnut.2021.744473 http://hdl.handle.net/10459.1/84198 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Dietary proteomes Food proteins Milk Human milk Breastfeeding Human milk substitutes Proteolysis Foodomics |
| Resumo: | Support for this work was provided by Research and Education Council of the Comunidad de Madrid (2018-T1/BIO-10633) and Ministry of Science and Innovation, (PID2020-114885RB-C21), Spain. AS acknowledges a grant from the Talento Program 2018 of the Comunidad de Madrid. XG-P acknowledges grants from the Sara Borrell Program (CD19/00243) and Miguel Servet Program (CP21/00096), Carlos III Institute of Health, Spain, respectively awarded on the 2019 and 2021 calls. |
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