APA (7th ed.) Citation

A, P. C., Lj, M. I., M, B. M., V, P. D., M, P. M., & K, T. B. Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.). Institute for Food Technology, Novi Sad.

Chicago Style (17th ed.) Citation

A, Perussello Camila, Milovanović Ivan Lj, Belović Miona M, Plavšić Dragana V, Pojić Milica M, and Tiwari Brijesh K. Pea Protein Coatings Incorporated with Phenolic Compounds Reduce Oxidative Rancidity in Raw Hazelnuts (Corylus Avellana L.). Institute for Food Technology, Novi Sad.

MLA (9th ed.) Citation

A, Perussello Camila, et al. Pea Protein Coatings Incorporated with Phenolic Compounds Reduce Oxidative Rancidity in Raw Hazelnuts (Corylus Avellana L.). Institute for Food Technology, Novi Sad.