Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties
- DOI
- 10.3390/foods15101808
- Published
- 2026-05-20
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15101808,
title = {Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties},
author = {Xiao Yu and Chen Zhang and Haohe Sun and Yingying Zhu and Dengfeng Peng and Qianchun Deng and Lili Zhang and Limin Wang},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15101808},
url = {https://doi.org/10.3390/foods15101808}
}RIS
TY - JOUR TI - Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties AU - Xiao Yu AU - Chen Zhang AU - Haohe Sun AU - Yingying Zhu AU - Dengfeng Peng AU - Qianchun Deng AU - Lili Zhang AU - Limin Wang PY - 2026 JO - Foods DO - 10.3390/foods15101808 UR - https://doi.org/10.3390/foods15101808 ER -
APA
Yu, X., Zhang, C., Sun, H., Zhu, Y., Peng, D., Deng, Q., Zhang, L., & Wang, L. (2026). Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties. Foods. https://doi.org/10.3390/foods15101808
Source records
- crossref · retrieved 2026-09-25T19:14:06.593Z