Ee, K.-Y.; Khoo, L.-Y.; Ng, W.-J.; Wong, F.-C.; Chai, T.-T.
Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds. Processes 2019, 7, 534.
https://doi.org/10.3390/pr7080534
AMA Style
Ee K-Y, Khoo L-Y, Ng W-J, Wong F-C, Chai T-T.
Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds. Processes. 2019; 7(8):534.
https://doi.org/10.3390/pr7080534
Chicago/Turabian Style
Ee, Kah-Yaw, Li-Ying Khoo, Wen-Jie Ng, Fai-Chu Wong, and Tsun-Thai Chai.
2019. "Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds" Processes 7, no. 8: 534.
https://doi.org/10.3390/pr7080534
APA Style
Ee, K. -Y., Khoo, L. -Y., Ng, W. -J., Wong, F. -C., & Chai, T. -T.
(2019). Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds. Processes, 7(8), 534.
https://doi.org/10.3390/pr7080534