Lazdiņa, D.; Segliņa, D.; Zvaigzne, Z.A.; Butlers, A.; Ciproviča, I.
Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties. Foods 2025, 14, 234.
https://doi.org/10.3390/foods14020234
AMA Style
Lazdiņa D, Segliņa D, Zvaigzne ZA, Butlers A, Ciproviča I.
Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties. Foods. 2025; 14(2):234.
https://doi.org/10.3390/foods14020234
Chicago/Turabian Style
Lazdiņa, Danija, Dalija Segliņa, Zaiga Anna Zvaigzne, Aldis Butlers, and Inga Ciproviča.
2025. "Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties" Foods 14, no. 2: 234.
https://doi.org/10.3390/foods14020234
APA Style
Lazdiņa, D., Segliņa, D., Zvaigzne, Z. A., Butlers, A., & Ciproviča, I.
(2025). Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties. Foods, 14(2), 234.
https://doi.org/10.3390/foods14020234