McCarron, R.; Methven, L.; Grahl, S.; Elliott, R.; Lignou, S.
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods 2024, 13, 2075.
https://doi.org/10.3390/foods13132075
AMA Style
McCarron R, Methven L, Grahl S, Elliott R, Lignou S.
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods. 2024; 13(13):2075.
https://doi.org/10.3390/foods13132075
Chicago/Turabian Style
McCarron, Roisin, Lisa Methven, Stephanie Grahl, Ruan Elliott, and Stella Lignou.
2024. "Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile" Foods 13, no. 13: 2075.
https://doi.org/10.3390/foods13132075
APA Style
McCarron, R., Methven, L., Grahl, S., Elliott, R., & Lignou, S.
(2024). Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods, 13(13), 2075.
https://doi.org/10.3390/foods13132075