Cite
Impact of processing and storage on protein digestibility and bioavailability of legumes.
MLA
Gu, Jingyu, et al. “Impact of Processing and Storage on Protein Digestibility and Bioavailability of Legumes.” Food Reviews International, vol. 39, no. 7, Sept. 2023, pp. 4697–724. EBSCOhost, https://doi.org/10.1080/87559129.2022.2039690.
APA
Gu, J., Bk, A., Wu, H., Lu, P., Nawaz, M. A., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. R. (2023). Impact of processing and storage on protein digestibility and bioavailability of legumes. Food Reviews International, 39(7), 4697–4724. https://doi.org/10.1080/87559129.2022.2039690
Chicago
Gu, Jingyu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea, and Hafiz Ansar Rasul Suleria. 2023. “Impact of Processing and Storage on Protein Digestibility and Bioavailability of Legumes.” Food Reviews International 39 (7): 4697–4724. doi:10.1080/87559129.2022.2039690.