Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates.

MLA

Leni, Giulia, et al. “Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates.” Foods, vol. 9, no. 4, Apr. 2020, p. 381. EBSCOhost, https://doi.org/10.3390/foods9040381.

APA

Leni, G., Soetemans, L., Caligiani, A., Sforza, S., & Bastiaens, L. (2020). Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Foods, 9(4), 381. https://doi.org/10.3390/foods9040381

Chicago

Leni, Giulia, Lise Soetemans, Augusta Caligiani, Stefano Sforza, and Leen Bastiaens. 2020. “Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates.” Foods 9 (4): 381. doi:10.3390/foods9040381.