Article Versions Notes

Calderón-Chiu C, Calderón-Santoyo M, Barros-Castillo JC, Díaz JA, Ragazzo-Sánchez JA. Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties. Colloids and Interfaces. 2022; 6(4):52. https://doi.org/10.3390/colloids6040052

Calderón-Chiu, Carolina, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, José Alfredo Díaz, and Juan Arturo Ragazzo-Sánchez. 2022. "Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties" Colloids and Interfaces 6, no. 4: 52. https://doi.org/10.3390/colloids6040052

Calderón-Chiu, C., Calderón-Santoyo, M., Barros-Castillo, J. C., Díaz, J. A., & Ragazzo-Sánchez, J. A. (2022). Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties. Colloids and Interfaces, 6(4), 52. https://doi.org/10.3390/colloids6040052