Queirós, R.P.; Moreira, N.; Pinto, C.A.; Fidalgo, L.G.; Saraiva, J.A.; Lopes-da-Silva, J.A.
Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates. Macromol 2024, 4, 213-226.
https://doi.org/10.3390/macromol4020011
AMA Style
Queirós RP, Moreira N, Pinto CA, Fidalgo LG, Saraiva JA, Lopes-da-Silva JA.
Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates. Macromol. 2024; 4(2):213-226.
https://doi.org/10.3390/macromol4020011
Chicago/Turabian Style
Queirós, Rui P., Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, and José A. Lopes-da-Silva.
2024. "Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates" Macromol 4, no. 2: 213-226.
https://doi.org/10.3390/macromol4020011
APA Style
Queirós, R. P., Moreira, N., Pinto, C. A., Fidalgo, L. G., Saraiva, J. A., & Lopes-da-Silva, J. A.
(2024). Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates. Macromol, 4(2), 213-226.
https://doi.org/10.3390/macromol4020011