Cite
Microwave processing assisted enzymatic digestion: a new approach for the reduction of whey protein and b-lactoglobulin allergenicity
MLA
El Mecherfi, Kamel Eddine, et al. Microwave Processing Assisted Enzymatic Digestion: A New Approach for the Reduction of Whey Protein and b-Lactoglobulin Allergenicity. Nov. 2017. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..54995068f019a70a0854df637d41a2f3&authtype=sso&custid=ns315887.
APA
El Mecherfi, K. E., Curet, S., Lupi, R., Larre, C., Rouaud, O., Choiset, Y., Rabesona, H., & Haertlé, T. (2017). Microwave processing assisted enzymatic digestion: a new approach for the reduction of whey protein and b-lactoglobulin allergenicity.
Chicago
El Mecherfi, Kamel Eddine, Sébastien Curet, Roberta Lupi, Colette Larre, Olivier Rouaud, Yvan Choiset, Hanitra Rabesona, and T Haertlé. 2017. “Microwave Processing Assisted Enzymatic Digestion: A New Approach for the Reduction of Whey Protein and b-Lactoglobulin Allergenicity,” November. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..54995068f019a70a0854df637d41a2f3&authtype=sso&custid=ns315887.