Article Versions Notes

Li G, Xu J, Wang H, Jiang L, Wang H, Zhang Y, Jin H, Fan Z, Xu J, Zhao Q. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods. 2022; 11(21):3409. https://doi.org/10.3390/foods11213409

Li, Geng, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu, and Qingshan Zhao. 2022. "Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers" Foods 11, no. 21: 3409. https://doi.org/10.3390/foods11213409

Li, G., Xu, J., Wang, H., Jiang, L., Wang, H., Zhang, Y., Jin, H., Fan, Z., Xu, J., & Zhao, Q. (2022). Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods, 11(21), 3409. https://doi.org/10.3390/foods11213409