Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Brassica juncea) Seed Meal Residue.
- DOI
- 10.3390/foods15183294
- Published
- 2026 Sep 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.3390/foods15183294,
title = {Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Brassica juncea) Seed Meal Residue.},
author = {Chanaim P and Taesuwan S and Phongthai S and Zhou D and Zhao Q and Rakariyatham K},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183294},
url = {https://doi.org/10.3390/foods15183294}
}RIS
TY - JOUR TI - Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Brassica juncea) Seed Meal Residue. AU - Chanaim P AU - Taesuwan S AU - Phongthai S AU - Zhou D AU - Zhao Q AU - Rakariyatham K PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183294 UR - https://doi.org/10.3390/foods15183294 ER -
APA
P, C., S, T., S, P., D, Z., Q, Z., & K, R. (2026). Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Brassica juncea) Seed Meal Residue.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183294
Source records
- pubmed · retrieved 2026-09-26T16:27:14.096Z