Xu, J., Zhao, Q., Qu, Y., & Ye, F. (2013). Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(6), 557. https://doi.org/10.1177/1082013212469612
Style de citation ChicagoXu, Jing, Qingshan Zhao, Yanyan Qu, et Fei Ye. "Free Radical Scavenging Activity of Peptide Fractions from Defatted Soybean Meal Hydrolysates Evaluated by Electron Spin Resonance." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 19, no. 6 (2013): 557. https://dx.doi.org/10.1177/1082013212469612.
Style de citation MLAXu, Jing, et al. "Free Radical Scavenging Activity of Peptide Fractions from Defatted Soybean Meal Hydrolysates Evaluated by Electron Spin Resonance." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 6, 2013, p. 557.