Leni, G., Soetemans, L., Caligiani, A., Sforza, S., & Bastiaens, L. (2020). Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Foods.
Stile di citazione ChicagoLeni, Giulia, Lise Soetemans, Augusta Caligiani, Stefano Sforza, e Leen Bastiaens. "Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates." Foods 2020.
Citazione MLALeni, Giulia, et al. "Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates." Foods 2020.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.