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Tian S, Du K, Yan F, et al. Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food Chem. 2021;374:131707doi: 10.1016/j.foodchem.2021.131707.
Tian, S., Du, K., Yan, F., & Li, Y. (2021). Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food chemistry, 374131707. https://doi.org/10.1016/j.foodchem.2021.131707
Tian, Shuangqi, et al. "Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties." Food chemistry vol. 374 (2021): 131707. doi: https://doi.org/10.1016/j.foodchem.2021.131707
Tian S, Du K, Yan F, Li Y. Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food Chem. 2021 Nov 30;374:131707. doi: 10.1016/j.foodchem.2021.131707. Epub 2021 Nov 30. PMID: 34896955.
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