Sakai, K., Broches, N., Okuda, K., Okada, M., & Yamaguchi, S. Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions. Elsevier.
Chicago Style (17th ed.) CitationSakai, Kiyota, Nickolas Broches, Keita Okuda, Masamichi Okada, and Shotaro Yamaguchi. Umami and Saltiness Enhancements of Textured Pea Proteins by Combining Protease- and Glutaminase-catalyzed Reactions. Elsevier.
MLA (9th ed.) CitationSakai, Kiyota, et al. Umami and Saltiness Enhancements of Textured Pea Proteins by Combining Protease- and Glutaminase-catalyzed Reactions. Elsevier.
Warning: These citations may not always be 100% accurate.