New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products.

MLA

Grossmann, Kora Kassandra, et al. “New Insights into the Flavoring Potential of Cricket (Acheta Domesticus) and Mealworm (Tenebrio Molitor) Protein Hydrolysates and Their Maillard Products.” Food Chemistry, vol. 364, Dec. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130336.

APA

Grossmann, K. K., Merz, M., Appel, D., De Araujo, M. M., & Fischer, L. (2021). New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chemistry, 364, N.PAG. https://doi.org/10.1016/j.foodchem.2021.130336

Chicago

Grossmann, Kora Kassandra, Michael Merz, Daniel Appel, Maria Monteiro De Araujo, and Lutz Fischer. 2021. “New Insights into the Flavoring Potential of Cricket (Acheta Domesticus) and Mealworm (Tenebrio Molitor) Protein Hydrolysates and Their Maillard Products.” Food Chemistry 364 (December): N.PAG. doi:10.1016/j.foodchem.2021.130336.