Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein

MLA

Albert Ibarz, et al. “Optimisation of Steam Blanching on Enzymatic Activity, Color and Protein Degradation of Alfalfa (Medicago Sativa) to Improve Some Quality Characteristics of Its Edible Protein.” Food Chemistry, vol. 276, Mar. 2019, pp. 591–98. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.10.049.

APA

Albert Ibarz, Milad Hadidi, Jordi Pagán, & Josep Conde. (2019). Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein. Food Chemistry, 276, 591–598. https://doi.org/10.1016/j.foodchem.2018.10.049

Chicago

Albert Ibarz, Milad Hadidi, Jordi Pagán, and Josep Conde. 2019. “Optimisation of Steam Blanching on Enzymatic Activity, Color and Protein Degradation of Alfalfa (Medicago Sativa) to Improve Some Quality Characteristics of Its Edible Protein.” Food Chemistry 276 (March): 591–98. doi:10.1016/j.foodchem.2018.10.049.