Sanchez-Reinoso, Z.; Todeschini, S.; Thibodeau, J.; Ben Said, L.; Fliss, I.; Bazinet, L.; Mikhaylin, S.
Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods 2022, 11, 3313.
https://doi.org/10.3390/foods11213313
AMA Style
Sanchez-Reinoso Z, Todeschini S, Thibodeau J, Ben Said L, Fliss I, Bazinet L, Mikhaylin S.
Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods. 2022; 11(21):3313.
https://doi.org/10.3390/foods11213313
Chicago/Turabian Style
Sanchez-Reinoso, Zain, Sarah Todeschini, Jacinthe Thibodeau, Laila Ben Said, Ismail Fliss, Laurent Bazinet, and Sergey Mikhaylin.
2022. "Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin" Foods 11, no. 21: 3313.
https://doi.org/10.3390/foods11213313
APA Style
Sanchez-Reinoso, Z., Todeschini, S., Thibodeau, J., Ben Said, L., Fliss, I., Bazinet, L., & Mikhaylin, S.
(2022). Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods, 11(21), 3313.
https://doi.org/10.3390/foods11213313