Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages.

MLA

Takeda, Shiro, et al. “Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages.” Foods, vol. 13, no. 1, Jan. 2024, p. 13. EBSCOhost, https://doi.org/10.3390/foods13010013.

APA

Takeda, S., Kanda, T., Ahhmed, A. M., Sogawa, K., Umezu, K., Ogata, M., Mizunoya, W., & Sakata, R. (2024). Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods, 13(1), 13. https://doi.org/10.3390/foods13010013

Chicago

Takeda, Shiro, Teppei Kanda, Abdulatef M. Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, and Ryoichi Sakata. 2024. “Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages.” Foods 13 (1): 13. doi:10.3390/foods13010013.