- Published
- 2021-12-18
- Venue
- Trends in Food Science & Technology, vol. 119, pp. 428-442
- Cited by
- 665
- Open access
- Yes, green
- DOI
- 10.1016/j.tifs.2021.12.020
Cite this paper
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- APA 7
Day, L., Cakebread, J. A., & Loveday, S. M. (2021). Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 119, 428–442. https://doi.org/10.1016/j.tifs.2021.12.020
- MLA 9
Day, Li, et al. "Food proteins from animals and plants: Differences in the nutritional and functional properties." Trends in Food Science & Technology, vol. 119, 2021, pp. 428–442, https://doi.org/10.1016/j.tifs.2021.12.020.
- Chicago
Day, Li, Julie A. Cakebread, and Simon M. Loveday. "Food proteins from animals and plants: Differences in the nutritional and functional properties." Trends in Food Science & Technology 119 (2021): 428–442. https://doi.org/10.1016/j.tifs.2021.12.020.
- GOST
Day L., Cakebread J. A., Loveday S. M. Food proteins from animals and plants: Differences in the nutritional and functional properties // Trends in Food Science & Technology. — 2021. — Vol. 119. — P. 428–442. — URL: https://doi.org/10.1016/j.tifs.2021.12.020
- BibTeX
@article{day2021food, title = {{Food proteins from animals and plants: Differences in the nutritional and functional properties}}, author = {Li Day and Julie A. Cakebread and Simon M. Loveday}, journal = {Trends in Food Science \& Technology}, year = {2021}, volume = {119}, pages = {428--442}, doi = {10.1016/j.tifs.2021.12.020}, url = {https://doi.org/10.1016/j.tifs.2021.12.020} }- RIS
TY - JOUR AU - Day, Li AU - Cakebread, Julie A. AU - Loveday, Simon M. TI - Food proteins from animals and plants: Differences in the nutritional and functional properties JO - Trends in Food Science & Technology VL - 119 SP - 428 EP - 442 PY - 2021 DA - 2021/12/18 DO - 10.1016/j.tifs.2021.12.020 UR - https://doi.org/10.1016/j.tifs.2021.12.020 ER -