Miyashita, N.M.R.; Hudson, E.A.; Rezende, J.d.P.; Vidigal, M.C.T.R.; Pires, A.C.d.S.
Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation. Foods 2025, 14, 1286.
https://doi.org/10.3390/foods14081286
AMA Style
Miyashita NMR, Hudson EA, Rezende JdP, Vidigal MCTR, Pires ACdS.
Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation. Foods. 2025; 14(8):1286.
https://doi.org/10.3390/foods14081286
Chicago/Turabian Style
Miyashita, Nayara Matiko Reis, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Márcia Cristina Teixeira Ribeiro Vidigal, and Ana Clarissa dos Santos Pires.
2025. "Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation" Foods 14, no. 8: 1286.
https://doi.org/10.3390/foods14081286
APA Style
Miyashita, N. M. R., Hudson, E. A., Rezende, J. d. P., Vidigal, M. C. T. R., & Pires, A. C. d. S.
(2025). Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation. Foods, 14(8), 1286.
https://doi.org/10.3390/foods14081286