Bueno-Gavilá, E.; Abellán, A.; Girón-RodrÃguez, F.; Cayuela, J.M.; Tejada, L.
Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases. Foods 2021, 10, 246.
https://doi.org/10.3390/foods10020246
AMA Style
Bueno-Gavilá E, Abellán A, Girón-RodrÃguez F, Cayuela JM, Tejada L.
Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases. Foods. 2021; 10(2):246.
https://doi.org/10.3390/foods10020246
Chicago/Turabian Style
Bueno-Gavilá, EstefanÃa, Adela Abellán, Francisco Girón-RodrÃguez, José MarÃa Cayuela, and Luis Tejada.
2021. "Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases" Foods 10, no. 2: 246.
https://doi.org/10.3390/foods10020246
APA Style
Bueno-Gavilá, E., Abellán, A., Girón-RodrÃguez, F., Cayuela, J. M., & Tejada, L.
(2021). Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases. Foods, 10(2), 246.
https://doi.org/10.3390/foods10020246