Tian, Y.; Zhang, S.; Huang, W.; Li, N.; Liang, L.
Effect of pH on the Formation, Disintegration and Antioxidant Activity of Mung Bean Protein Fibrils. Antioxidants 2025, 14, 1399.
https://doi.org/10.3390/antiox14121399
AMA Style
Tian Y, Zhang S, Huang W, Li N, Liang L.
Effect of pH on the Formation, Disintegration and Antioxidant Activity of Mung Bean Protein Fibrils. Antioxidants. 2025; 14(12):1399.
https://doi.org/10.3390/antiox14121399
Chicago/Turabian Style
Tian, Yike, Shuning Zhang, Weining Huang, Ning Li, and Li Liang.
2025. "Effect of pH on the Formation, Disintegration and Antioxidant Activity of Mung Bean Protein Fibrils" Antioxidants 14, no. 12: 1399.
https://doi.org/10.3390/antiox14121399
APA Style
Tian, Y., Zhang, S., Huang, W., Li, N., & Liang, L.
(2025). Effect of pH on the Formation, Disintegration and Antioxidant Activity of Mung Bean Protein Fibrils. Antioxidants, 14(12), 1399.
https://doi.org/10.3390/antiox14121399