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Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes

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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorNeacsu, Madalina
dc.contributor.authorDuthie, Garry
dc.contributor.authorNicol, Fergus
dc.contributor.authorReid, Martin
dc.contributor.authorCantlay, Louise L.
dc.contributor.authorRanawana, Viren
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2017-09-14T23:01:24Z
dc.date.available2017-09-14T23:01:24Z
dc.date.embargoedUntil2017-09-14
dc.date.issued2017-08
dc.descriptionAcknowledgment This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).en
dc.description.statusPeer revieweden
dc.format.extent139264
dc.identifier65918770
dc.identifier3554267b-f925-43ef-a9f6-e6ac5949e410
dc.identifier84992579979
dc.identifier.citationRaikos, V, Neacsu, M, Duthie, G, Nicol, F, Reid, M, Cantlay, L L & Ranawana, V 2017, 'Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes', Journal of Food Processing and Preservation, vol. 41, no. 4, e13060. https://doi.org/10.1111/jfpp.13060en
dc.identifier.doi10.1111/jfpp.13060
dc.identifier.iss4en
dc.identifier.issn0145-8892
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173686
dc.identifier.urihttp://hdl.handle.net/2164/9302
dc.identifier.vol41en
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing and Preservationen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleProteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processesen
dc.typeJournal articleen

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