Fungal protease induced hydrolysis of pumpkin seed and rapeseed cake effects their antioxidative activity and digestibility

MLA

Balbino, Sandra, et al. Fungal Protease Induced Hydrolysis of Pumpkin Seed and Rapeseed Cake Effects Their Antioxidative Activity and Digestibility. Jan. 2019. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.57a035e5b1ae..4f80eb9e30ffb44337fcf0c23f6c1afb&authtype=sso&custid=ns315887.

APA

Balbino, S., Barišić, M., Obranović, M., Kraljić, K., Škevin, D., & Ćurić, D. (2019). Fungal protease induced hydrolysis of pumpkin seed and rapeseed cake effects their antioxidative activity and digestibility.

Chicago

Balbino, Sandra, Marija Barišić, Marko Obranović, Klara Kraljić, Dubravka Škevin, and Duška Ćurić. 2019. “Fungal Protease Induced Hydrolysis of Pumpkin Seed and Rapeseed Cake Effects Their Antioxidative Activity and Digestibility,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.57a035e5b1ae..4f80eb9e30ffb44337fcf0c23f6c1afb&authtype=sso&custid=ns315887.