APA (7th ed.) Citation

Cingöz, A., & Yildirim, M. (2023, June). Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate. Foods and Raw Materials.

Chicago Style (17th ed.) Citation

Cingöz, Ali, and Metin Yildirim. "Effects of Hydrolysis Degree on the Functional Properties of Hydrolysates from Sour Cherry Kernel Protein Concentrate." Foods and Raw Materials Jun. 2023.

MLA (9th ed.) Citation

Cingöz, Ali, and Metin Yildirim. "Effects of Hydrolysis Degree on the Functional Properties of Hydrolysates from Sour Cherry Kernel Protein Concentrate." Foods and Raw Materials, Jun. 2023.