APA Zitierstil

Landim, A. P., Matsubara, N. K., da Silva-Santos, J. E., Mellinger-Silva, C., & Rosenthal, A. (2022). Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(6), 489. https://doi.org/10.1177/10820132211022106

Chicago Zitierstil

Landim, Ana Pm, Natália K. Matsubara, José E. da Silva-Santos, Caroline Mellinger-Silva, und Amauri Rosenthal. "Application of Preliminary High-pressure Processing for Improving Bioactive Characteristics and Reducing Antigenicity of Whey Protein Hydrolysates." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 6 (2022): 489. https://dx.doi.org/10.1177/10820132211022106.

MLA Zitierstil

Landim, Ana Pm, et al. "Application of Preliminary High-pressure Processing for Improving Bioactive Characteristics and Reducing Antigenicity of Whey Protein Hydrolysates." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 6, 2022, p. 489.