The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts.

MLA

Zhang, Longteng, et al. “The Proteomic Evidence on Protein Oxidation in Pea Protein Concentrate-Based Low-Moisture Extrudates and Its Inhibition by Antioxidants Derived from Plant Extracts.” Food Chemistry, vol. 451, Sept. 2024, p. 139435. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139435.

APA

Zhang, L., Duque-Estrada, P., Li, Q., Gao, S., Lametsch, R., & Petersen, I. L. (2024). The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts. Food Chemistry, 451, 139435. https://doi.org/10.1016/j.foodchem.2024.139435

Chicago

Zhang, Longteng, Patrícia Duque-Estrada, Qian Li, Song Gao, René Lametsch, and Iben Lykke Petersen. 2024. “The Proteomic Evidence on Protein Oxidation in Pea Protein Concentrate-Based Low-Moisture Extrudates and Its Inhibition by Antioxidants Derived from Plant Extracts.” Food Chemistry 451 (September): 139435. doi:10.1016/j.foodchem.2024.139435.