Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates.

MLA

López-Martínez, Manuel Ignacio, et al. “Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates.” Journal of Agricultural and Food Chemistry, vol. 72, no. 28, July 2024, pp. 15693–703. EBSCOhost, https://doi.org/10.1021/acs.jafc.4c02362.

APA

López-Martínez, M. I., Toldrá, F., & Mora, L. (2024). Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates. Journal of Agricultural and Food Chemistry, 72(28), 15693–15703. https://doi.org/10.1021/acs.jafc.4c02362

Chicago

López-Martínez, Manuel Ignacio, Fidel Toldrá, and Leticia Mora. 2024. “Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates.” Journal of Agricultural and Food Chemistry 72 (28): 15693–703. doi:10.1021/acs.jafc.4c02362.