Wang, S.; Wang, T.; Sun, Y.; Cui, Y.; Yu, G.; Jiang, L.
Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods 2022, 11, 29.
https://doi.org/10.3390/foods11010029
AMA Style
Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L.
Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods. 2022; 11(1):29.
https://doi.org/10.3390/foods11010029
Chicago/Turabian Style
Wang, Shirang, Tengyu Wang, Yue Sun, Yingju Cui, Guoping Yu, and Lianzhou Jiang.
2022. "Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates" Foods 11, no. 1: 29.
https://doi.org/10.3390/foods11010029
APA Style
Wang, S., Wang, T., Sun, Y., Cui, Y., Yu, G., & Jiang, L.
(2022). Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods, 11(1), 29.
https://doi.org/10.3390/foods11010029