Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins.
- DOI
- 10.3390/foods13182958
- Published
- 2024 Sep 18
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13182958,
title = {Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins.},
author = {Chen W and Ma X and Jin W and Wen H and Xu G and Xu P and Cheng H},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13182958},
url = {https://doi.org/10.3390/foods13182958}
}RIS
TY - JOUR TI - Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins. AU - Chen W AU - Ma X AU - Jin W AU - Wen H AU - Xu G AU - Xu P AU - Cheng H PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13182958 UR - https://doi.org/10.3390/foods13182958 ER -
APA
W, C., X, M., W, J., H, W., G, X., P, X., & H, C. (2024). Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13182958
Source records
- pubmed · retrieved 2026-11-10T14:07:57.479Z