Xiao, R.; Rosso, L.; Walker, T.; Reilly, P.; Zhang, B.; Huang, H.
Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean. Foods 2025, 14, 3039.
https://doi.org/10.3390/foods14173039
AMA Style
Xiao R, Rosso L, Walker T, Reilly P, Zhang B, Huang H.
Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean. Foods. 2025; 14(17):3039.
https://doi.org/10.3390/foods14173039
Chicago/Turabian Style
Xiao, Ruoshi, Luciana Rosso, Troy Walker, Patrick Reilly, Bo Zhang, and Haibo Huang.
2025. "Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean" Foods 14, no. 17: 3039.
https://doi.org/10.3390/foods14173039
APA Style
Xiao, R., Rosso, L., Walker, T., Reilly, P., Zhang, B., & Huang, H.
(2025). Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean. Foods, 14(17), 3039.
https://doi.org/10.3390/foods14173039