Guo, Y.; Han, J.; Yin, B.; Gu, R.; Chen, D.; He, Z.; Tang, C.; Wang, W.
Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution. Foods 2026, 15, 199.
https://doi.org/10.3390/foods15020199
AMA Style
Guo Y, Han J, Yin B, Gu R, Chen D, He Z, Tang C, Wang W.
Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution. Foods. 2026; 15(2):199.
https://doi.org/10.3390/foods15020199
Chicago/Turabian Style
Guo, Yaozu, Jiaxuan Han, Boxing Yin, Ruixia Gu, Dawei Chen, Zhangwei He, Congcong Tang, and Wenqiong Wang.
2026. "Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution" Foods 15, no. 2: 199.
https://doi.org/10.3390/foods15020199
APA Style
Guo, Y., Han, J., Yin, B., Gu, R., Chen, D., He, Z., Tang, C., & Wang, W.
(2026). Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution. Foods, 15(2), 199.
https://doi.org/10.3390/foods15020199
