Source: Food Chemistry. Unidade: FFCLRP
Subjects: HIDROSTÁTICA, PIMENTA, PROPRIEDADES BÁSICAS, PROTEÍNAS
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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: 05 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.2024.141594NLM
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. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594Vancouver
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. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594
