Iwaniak, A.; Hrynkiewicz, M.; Minkiewicz, P.; Bucholska, J.; Darewicz, M.
Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches. Appl. Sci. 2020, 10, 2514.
https://doi.org/10.3390/app10072514
AMA Style
Iwaniak A, Hrynkiewicz M, Minkiewicz P, Bucholska J, Darewicz M.
Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches. Applied Sciences. 2020; 10(7):2514.
https://doi.org/10.3390/app10072514
Chicago/Turabian Style
Iwaniak, Anna, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska, and Małgorzata Darewicz.
2020. "Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches" Applied Sciences 10, no. 7: 2514.
https://doi.org/10.3390/app10072514
APA Style
Iwaniak, A., Hrynkiewicz, M., Minkiewicz, P., Bucholska, J., & Darewicz, M.
(2020). Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches. Applied Sciences, 10(7), 2514.
https://doi.org/10.3390/app10072514