Order Article Reprints

Esteghlal S, Gahruie HH, Niakousari M, Barba FJ, Bekhit AE-D, Mallikarjunan K, Roohinejad S. Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods. 2019; 8(7):262. https://doi.org/10.3390/foods8070262

Esteghlal, Sara, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, and Shahin Roohinejad. 2019. "Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids" Foods 8, no. 7: 262. https://doi.org/10.3390/foods8070262

Esteghlal, S., Gahruie, H. H., Niakousari, M., Barba, F. J., Bekhit, A. E.-D., Mallikarjunan, K., & Roohinejad, S. (2019). Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods, 8(7), 262. https://doi.org/10.3390/foods8070262