Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure (2025)
- Authors:
- Autor USP: LIANG, ZHAO - FFCLRP
- Unidade: FFCLRP
- DOI: 10.1016/j.foodchem.2024.141594
- Subjects: HIDROSTÁTICA; PIMENTA; PROPRIEDADES BÁSICAS; PROTEÍNAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 464, art. 141594, p. 1-12, 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
DENG, Zimeng et al. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure. Food Chemistry, v. 464, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.141594. Acesso em: 26 jan. 2026. -
APA
Deng, Z., Du, X., Liu, S., Xiong, Y., Wang, Y., Rao, L., et al. (2025). Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure. Food Chemistry, 464, 1-12. doi:10.1016/j.foodchem.2024.141594 -
NLM
Deng Z, Du X, Liu S, Xiong Y, Wang Y, Rao L, Liu M, Zhao L, Liao X. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure [Internet]. Food Chemistry. 2025 ; 464 1-12.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594 -
Vancouver
Deng Z, Du X, Liu S, Xiong Y, Wang Y, Rao L, Liu M, Zhao L, Liao X. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure [Internet]. Food Chemistry. 2025 ; 464 1-12.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594 - Fractal color image compression
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Informações sobre o DOI: 10.1016/j.foodchem.2024.141594 (Fonte: oaDOI API)
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