Östbring, K.; Nilsson, K.; Ahlström, C.; Fridolfsson, A.; Rayner, M.
Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake. Foods 2020, 9, 678.
https://doi.org/10.3390/foods9050678
AMA Style
Östbring K, Nilsson K, Ahlström C, Fridolfsson A, Rayner M.
Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake. Foods. 2020; 9(5):678.
https://doi.org/10.3390/foods9050678
Chicago/Turabian Style
Östbring, Karolina, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson, and Marilyn Rayner.
2020. "Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake" Foods 9, no. 5: 678.
https://doi.org/10.3390/foods9050678
APA Style
Östbring, K., Nilsson, K., Ahlström, C., Fridolfsson, A., & Rayner, M.
(2020). Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake. Foods, 9(5), 678.
https://doi.org/10.3390/foods9050678