Cita APA

Manassero, C. A., Vaudagna, S. R., Sancho, A. M., Añón, M. C., & Speroni, F. (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 Chicago

Manassero, Carlos Alberto, Sergio Ramon Vaudagna, Ana Maria Sancho, María Cristina Añón, and Francisco Speroni. 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 MLA

Manassero, 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.