Article Versions Notes

Shuai X, Gao L, Geng Q, Li T, He X, Chen J, Liu C, Dai T. Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein. Foods. 2022; 11(15):2368. https://doi.org/10.3390/foods11152368

Shuai, Xixiang, Lizhi Gao, Qin Geng, Ti Li, Xuemei He, Jun Chen, Chengmei Liu, and Taotao Dai. 2022. "Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein" Foods 11, no. 15: 2368. https://doi.org/10.3390/foods11152368

Shuai, X., Gao, L., Geng, Q., Li, T., He, X., Chen, J., Liu, C., & Dai, T. (2022). Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein. Foods, 11(15), 2368. https://doi.org/10.3390/foods11152368