APA (7th ed.) Citation

Ribes, S., Aubry, L., Kristiawan, M., Jebalia, I., Dupont, D., Guillevic, M., . . . Santé-Lhoutellier, V. (2024). Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion. Food Research International, 177, N.PAG. https://doi.org/10.1016/j.foodres.2023.113916

Chicago Style (17th ed.) Citation

Ribes, Susana, et al. "Fava Bean (Vicia Faba L.) Protein Concentrate Added to Beef Burgers Improves the Bioaccessibility of Some Free Essential Amino Acids After in Vitro Oral and Gastrointestinal Digestion." Food Research International 177 (2024): N.PAG. https://doi.org/10.1016/j.foodres.2023.113916.

MLA (9th ed.) Citation

Ribes, Susana, et al. "Fava Bean (Vicia Faba L.) Protein Concentrate Added to Beef Burgers Improves the Bioaccessibility of Some Free Essential Amino Acids After in Vitro Oral and Gastrointestinal Digestion." Food Research International, vol. 177, 2024, p. N.PAG, https://doi.org/10.1016/j.foodres.2023.113916.