Sarigiannidou, K.; Odelli, D.; Jessen, F.; Mohammadifar, M.A.; Ajalloueian, F.; Vall-llosera, M.; de Carvalho, A.F.; Casanova, F.
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength. Colloids Interfaces 2022, 6, 76.
https://doi.org/10.3390/colloids6040076
AMA Style
Sarigiannidou K, Odelli D, Jessen F, Mohammadifar MA, Ajalloueian F, Vall-llosera M, de Carvalho AF, Casanova F.
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength. Colloids and Interfaces. 2022; 6(4):76.
https://doi.org/10.3390/colloids6040076
Chicago/Turabian Style
Sarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho, and Federico Casanova.
2022. "Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength" Colloids and Interfaces 6, no. 4: 76.
https://doi.org/10.3390/colloids6040076
APA Style
Sarigiannidou, K., Odelli, D., Jessen, F., Mohammadifar, M. A., Ajalloueian, F., Vall-llosera, M., de Carvalho, A. F., & Casanova, F.
(2022). Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength. Colloids and Interfaces, 6(4), 76.
https://doi.org/10.3390/colloids6040076