(2026). Improving the solubility and digestibility of pea proteins by structural modifications using Lactiplantibacillus plantarum fermentation. Food Quality and Safety.
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Chicago Style (17th ed.) Citation
"Improving the Solubility and Digestibility of Pea Proteins by Structural Modifications Using Lactiplantibacillus Plantarum Fermentation."
Food Quality and Safety 2026.
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MLA (9th ed.) Citation
"Improving the Solubility and Digestibility of Pea Proteins by Structural Modifications Using Lactiplantibacillus Plantarum Fermentation."
Food Quality and Safety, 2026.
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Warning: These citations may not always be 100% accurate.