Takeda, S.; Kanda, T.; Ahhmed, A.M.; Sogawa, K.; Umezu, K.; Ogata, M.; Mizunoya, W.; Sakata, R.
Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods 2024, 13, 13.
https://doi.org/10.3390/foods13010013
AMA Style
Takeda S, Kanda T, Ahhmed AM, Sogawa K, Umezu K, Ogata M, Mizunoya W, Sakata R.
Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods. 2024; 13(1):13.
https://doi.org/10.3390/foods13010013
Chicago/Turabian Style
Takeda, Shiro, Teppei Kanda, Abdulatef M. Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, and Ryoichi Sakata.
2024. "Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages" Foods 13, no. 1: 13.
https://doi.org/10.3390/foods13010013
APA Style
Takeda, S., Kanda, T., Ahhmed, A. M., Sogawa, K., Umezu, K., Ogata, M., Mizunoya, W., & Sakata, R.
(2024). Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods, 13(1), 13.
https://doi.org/10.3390/foods13010013