APA ציטוט

Venkatachalam, K., & Nagarajan, M. (2019). Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate. J Food Sci Technol.

Citação norma Chicago

Venkatachalam, Karthikeyan, and Muralidharan Nagarajan. "Assessment of Different Proteases On Degree of Hydrolysis, Functional Properties and Radical Scavenging Activities of Salted Duck Egg White Hydrolysate." J Food Sci Technol 2019.

ציטוט MLA

Venkatachalam, Karthikeyan, and Muralidharan Nagarajan. "Assessment of Different Proteases On Degree of Hydrolysis, Functional Properties and Radical Scavenging Activities of Salted Duck Egg White Hydrolysate." J Food Sci Technol 2019.