Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties
- DOI
- 10.3390/nu11122930
- Published
- 2019-12-03
- Container
- Nutrients
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/nu11122930,
title = {Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties},
author = {Evgeniya Yu. Agarkova and Alexandr G. Kruchinin and Olga A. Glazunova and Tatyana V. Fedorova},
year = {2019},
journal = {Nutrients},
doi = {10.3390/nu11122930},
url = {https://doi.org/10.3390/nu11122930}
}RIS
TY - JOUR TI - Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties AU - Evgeniya Yu. Agarkova AU - Alexandr G. Kruchinin AU - Olga A. Glazunova AU - Tatyana V. Fedorova PY - 2019 JO - Nutrients DO - 10.3390/nu11122930 UR - https://doi.org/10.3390/nu11122930 ER -
APA
Agarkova, E. Y., Kruchinin, A. G., Glazunova, O. A., & Fedorova, T. V. (2019). Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties. Nutrients. https://doi.org/10.3390/nu11122930
Source records
- crossref · retrieved 2026-09-26T22:32:45.444Z