Dumitrașcu, L.; Brumă, M.; Turturică, M.; Enachi, E.; Cantaragiu Ceoromila, A.M.; Aprodu, I.
Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants 2024, 13, 570.
https://doi.org/10.3390/antiox13050570
AMA Style
Dumitrașcu L, Brumă M, Turturică M, Enachi E, Cantaragiu Ceoromila AM, Aprodu I.
Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants. 2024; 13(5):570.
https://doi.org/10.3390/antiox13050570
Chicago/Turabian Style
Dumitrașcu, Loredana, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila, and Iuliana Aprodu.
2024. "Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia" Antioxidants 13, no. 5: 570.
https://doi.org/10.3390/antiox13050570
APA Style
Dumitrașcu, L., Brumă, M., Turturică, M., Enachi, E., Cantaragiu Ceoromila, A. M., & Aprodu, I.
(2024). Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants, 13(5), 570.
https://doi.org/10.3390/antiox13050570
