Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020). Composition, physicochemical properties of pea protein and its application in functional foods. Critical reviews in food science and nutrition, 60(15), 2593-2605. https://doi.org/10.1080/10408398.2019.1651248
Citácia podle Chicago (17th ed.)Lu, Z. X., J. F. He, Y. C. Zhang, a D. J. Bing. "Composition, Physicochemical Properties of Pea Protein and Its Application in Functional Foods." Critical Reviews in Food Science and Nutrition 60, no. 15 (2020): 2593-2605. https://doi.org/10.1080/10408398.2019.1651248.
Citácia podľa MLA (8th ed.)Lu, Z. X., et al. "Composition, Physicochemical Properties of Pea Protein and Its Application in Functional Foods." Critical Reviews in Food Science and Nutrition, vol. 60, no. 15, 2020, pp. 2593-2605, https://doi.org/10.1080/10408398.2019.1651248.