Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions.

MLA

León Madrazo, Anaí, et al. “Antibacterial Peptide Fractions from Chia Seeds (Salvia Hispanica L.) and Their Stability to Food Processing Conditions.” Journal of Food Science & Technology, vol. 59, no. 11, Nov. 2022, pp. 4332–40. EBSCOhost, https://doi.org/10.1007/s13197-022-05506-0.

APA

León Madrazo, A., Fuentes Ortíz, A. B., Morales Mendoza, L. F., & Segura Campos, M. R. (2022). Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions. Journal of Food Science & Technology, 59(11), 4332–4340. https://doi.org/10.1007/s13197-022-05506-0

Chicago

León Madrazo, Anaí, Alfredo Benjamín Fuentes Ortíz, Luis Fernando Morales Mendoza, and Maira Rubi Segura Campos. 2022. “Antibacterial Peptide Fractions from Chia Seeds (Salvia Hispanica L.) and Their Stability to Food Processing Conditions.” Journal of Food Science & Technology 59 (11): 4332–40. doi:10.1007/s13197-022-05506-0.