Esteghlal, S.; Gahruie, H.H.; Niakousari, M.; Barba, F.J.; Bekhit, A.E.-D.; Mallikarjunan, K.; Roohinejad, S.
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods 2019, 8, 262.
https://doi.org/10.3390/foods8070262
AMA Style
Esteghlal S, Gahruie HH, Niakousari M, Barba FJ, Bekhit AE-D, Mallikarjunan K, Roohinejad S.
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods. 2019; 8(7):262.
https://doi.org/10.3390/foods8070262
Chicago/Turabian Style
Esteghlal, Sara, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, and Shahin Roohinejad.
2019. "Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids" Foods 8, no. 7: 262.
https://doi.org/10.3390/foods8070262
APA Style
Esteghlal, S., Gahruie, H. H., Niakousari, M., Barba, F. J., Bekhit, A. E.-D., Mallikarjunan, K., & Roohinejad, S.
(2019). Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods, 8(7), 262.
https://doi.org/10.3390/foods8070262