Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties.

MLA

Castillo, Ortega, M. A., et al. “Chemical Modification of Sesame Protein by Acylation Reactions: Characterisation and Evaluation of Functional Properties.” International Journal of Food Science & Technology, vol. 59, no. 7, July 2024, pp. 5083–95. EBSCOhost, https://doi.org/10.1111/ijfs.17244.

APA

Castillo, O. M. A., García, B. O., Mendoza, L. M. R., Mondragón, V. K., & Jiménez, F. M. (2024). Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties. International Journal of Food Science & Technology, 59(7), 5083–5095. https://doi.org/10.1111/ijfs.17244

Chicago

Castillo, Ortega, M.A., Barradas, O. García, López, M.R. Mendoza, Vásquez, K. Mondragón, and Fernández, M. Jiménez. 2024. “Chemical Modification of Sesame Protein by Acylation Reactions: Characterisation and Evaluation of Functional Properties.” International Journal of Food Science & Technology 59 (7): 5083–95. doi:10.1111/ijfs.17244.