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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Chicago Style (17th ed.) Citation
Manassero, Carlos Alberto, Sergio Ramon Vaudagna, Ana Maria Sancho, María Cristina Añón, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.