Wang, C.; Yin, H.; Zhao, Y.; Zheng, Y.; Xu, X.; Yue, J.
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt. Foods 2021, 10, 667.
https://doi.org/10.3390/foods10030667
AMA Style
Wang C, Yin H, Zhao Y, Zheng Y, Xu X, Yue J.
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt. Foods. 2021; 10(3):667.
https://doi.org/10.3390/foods10030667
Chicago/Turabian Style
Wang, Chenxiao, Hao Yin, Yanyun Zhao, Yan Zheng, Xuebing Xu, and Jin Yue.
2021. "Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt" Foods 10, no. 3: 667.
https://doi.org/10.3390/foods10030667
APA Style
Wang, C., Yin, H., Zhao, Y., Zheng, Y., Xu, X., & Yue, J.
(2021). Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt. Foods, 10(3), 667.
https://doi.org/10.3390/foods10030667