Manassero, C. A., Vaudagna, S. R., Sancho, A. M., Añón, M. C., & Speroni, F. (2018). Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk.
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Cita Chicago Style (17a ed.)
Manassero, Carlos Alberto, Sergio Ramon Vaudagna, Ana Maria Sancho, María Cristina Añón, y Francisco Speroni. Combined High Hydrostatic Pressure and Thermal Treatments Fully Inactivate Trypsin Inhibitors and Lipoxygenase and Improve Protein Solubility and Physical Stability of Calcium-added Soymilk. 2018.
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Cita MLA (9a ed.)
Manassero, Carlos Alberto, et al. Combined High Hydrostatic Pressure and Thermal Treatments Fully Inactivate Trypsin Inhibitors and Lipoxygenase and Improve Protein Solubility and Physical Stability of Calcium-added Soymilk. 2018.
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