Article Versions Notes

Ahlström C, Thuvander J, Rayner M, Matos M, Gutiérrez G, Östbring K. The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake. Molecules. 2022; 27(9):2957. https://doi.org/10.3390/molecules27092957

Ahlström, Cecilia, Johan Thuvander, Marilyn Rayner, María Matos, Gemma Gutiérrez, and Karolina Östbring. 2022. "The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake" Molecules 27, no. 9: 2957. https://doi.org/10.3390/molecules27092957

Ahlström, C., Thuvander, J., Rayner, M., Matos, M., Gutiérrez, G., & Östbring, K. (2022). The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake. Molecules, 27(9), 2957. https://doi.org/10.3390/molecules27092957