Cite
Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.
MLA
Emkani, Mehrsa, et al. “Identification of Volatile and Odor-Active Compounds in Pea Protein Fractions Obtained by a Modified Extraction Method Using Fermentation.” Journal of Food Science, vol. 89, no. 7, July 2024, pp. 4229–49. EBSCOhost, https://doi.org/10.1111/1750-3841.17145.
APA
Emkani, M., Gourrat, K., Oliete, B., & Saurel, R. (2024). Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation. Journal of Food Science, 89(7), 4229–4249. https://doi.org/10.1111/1750-3841.17145
Chicago
Emkani, Mehrsa, Karine Gourrat, Bonastre Oliete, and Rémi Saurel. 2024. “Identification of Volatile and Odor-Active Compounds in Pea Protein Fractions Obtained by a Modified Extraction Method Using Fermentation.” Journal of Food Science 89 (7): 4229–49. doi:10.1111/1750-3841.17145.