Manassero, C. A., Vaudagna, S. R., Sancho, A. M., Añon, M. C., & Speroni Aguirre, F. J. (2016). Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk. Web
Citación estilo ChicagoManassero, Carlos Alberto, Sergio Ramon Vaudagna, Ana Maria Sancho, Maria Cristina Añon, and Francisco José Speroni Aguirre. Combined High Hydrostatic Pressure and Thermal Treatments Fully Inactivate Trypsin Inhibitors and Lipoxygenase and Improve Protein Solubility and Physical Stability of Calcium-added Soymilk. 2016.
Cita MLAManassero, Carlos Alberto, et al. Combined High Hydrostatic Pressure and Thermal Treatments Fully Inactivate Trypsin Inhibitors and Lipoxygenase and Improve Protein Solubility and Physical Stability of Calcium-added Soymilk. 2016.