APA (7th ed.) Citation

JD, F., TP, C., MM, R., M, D., SB, E., KH, L., . . . V, O. (2025). Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Pisum sativum L.) protein ingredients. Current research in food science, 11, 101218. https://doi.org/10.1016/j.crfs.2025.101218

Chicago Style (17th ed.) Citation

JD, Foley, Czaja TP, Rieckmann MM, Dervishi M, Engelsen SB, Laursen KH, Bononad-Olmo A, Bredie WLP, and Orlien V. "Cultivar Selection and Processing Methods Are Crucial Tools for Tailoring the Physico-chemical Properties and Functionality of Pea (Pisum Sativum L.) Protein Ingredients." Current Research in Food Science 11 (2025): 101218. https://doi.org/10.1016/j.crfs.2025.101218.

MLA (9th ed.) Citation

JD, Foley, et al. "Cultivar Selection and Processing Methods Are Crucial Tools for Tailoring the Physico-chemical Properties and Functionality of Pea (Pisum Sativum L.) Protein Ingredients." Current Research in Food Science, vol. 11, 2025, p. 101218, https://doi.org/10.1016/j.crfs.2025.101218.