AbadÃa-GarcÃa, L.; Castaño-Tostado, E.; Cardador-MartÃnez, A.; MartÃn-del-Campo, S.T.; Amaya-Llano, S.L.
Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain. Foods 2021, 10, 2099.
https://doi.org/10.3390/foods10092099
AMA Style
AbadÃa-GarcÃa L, Castaño-Tostado E, Cardador-MartÃnez A, MartÃn-del-Campo ST, Amaya-Llano SL.
Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain. Foods. 2021; 10(9):2099.
https://doi.org/10.3390/foods10092099
Chicago/Turabian Style
AbadÃa-GarcÃa, LucÃa, Eduardo Castaño-Tostado, Anaberta Cardador-MartÃnez, Sandra Teresita MartÃn-del-Campo, and Silvia L. Amaya-Llano.
2021. "Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain" Foods 10, no. 9: 2099.
https://doi.org/10.3390/foods10092099
APA Style
AbadÃa-GarcÃa, L., Castaño-Tostado, E., Cardador-MartÃnez, A., MartÃn-del-Campo, S. T., & Amaya-Llano, S. L.
(2021). Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain. Foods, 10(9), 2099.
https://doi.org/10.3390/foods10092099