The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates.

MLA

Kravchenko, I. V., et al. “The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates.” Applied Biochemistry & Microbiology, vol. 60, no. 4, Aug. 2024, pp. 656–62. EBSCOhost, https://doi.org/10.1134/S0003683824604335.

APA

Kravchenko, I. V., Furalyov, V. A., Pshennikova, E. S., Kostyleva, E. V., Sereda, A. S., Kurbatova, E. I., Tsurikova, N. V., Fedorov, A. N., & Popov, V. O. (2024). The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates. Applied Biochemistry & Microbiology, 60(4), 656–662. https://doi.org/10.1134/S0003683824604335

Chicago

Kravchenko, I. V., V. A. Furalyov, E. S. Pshennikova, E. V. Kostyleva, A. S. Sereda, E. I. Kurbatova, N. V. Tsurikova, A. N. Fedorov, and V. O. Popov. 2024. “The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates.” Applied Biochemistry & Microbiology 60 (4): 656–62. doi:10.1134/S0003683824604335.