APA Citation

Araújo-Rodrigues, H., Pereira, M., Pereira, C. D., & Pintado, M. (2021). A new valorisation approach of porcine blood based on enzymatic hydrolysis and membrane technology: The biological potential of resultant hydrolysate as a food ingredient.

Chicago Style Citation

Araújo-Rodrigues, Helena, Miguel Pereira, Carlos D. Pereira, and Manuela Pintado. A New Valorisation Approach of Porcine Blood Based On Enzymatic Hydrolysis and Membrane Technology: The Biological Potential of Resultant Hydrolysate As a Food Ingredient. 2021.

MLA Citation

Araújo-Rodrigues, Helena, Miguel Pereira, Carlos D. Pereira, and Manuela Pintado. A New Valorisation Approach of Porcine Blood Based On Enzymatic Hydrolysis and Membrane Technology: The Biological Potential of Resultant Hydrolysate As a Food Ingredient. 2021.

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