Aiello, G.; Li, Y.; Xu, R.; Boschin, G.; Juodeikiene, G.; Arnoldi, A.
Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease. Foods 2021, 10, 2695.
https://doi.org/10.3390/foods10112695
AMA Style
Aiello G, Li Y, Xu R, Boschin G, Juodeikiene G, Arnoldi A.
Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease. Foods. 2021; 10(11):2695.
https://doi.org/10.3390/foods10112695
Chicago/Turabian Style
Aiello, Gilda, Yuchen Li, Ruoxian Xu, Giovanna Boschin, Grazina Juodeikiene, and Anna Arnoldi.
2021. "Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease" Foods 10, no. 11: 2695.
https://doi.org/10.3390/foods10112695
APA Style
Aiello, G., Li, Y., Xu, R., Boschin, G., Juodeikiene, G., & Arnoldi, A.
(2021). Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease. Foods, 10(11), 2695.
https://doi.org/10.3390/foods10112695