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MLA Citation
Abraham T. Girgih et al.. “Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment.” Food chemistry, vol. 188, 2015, pp. 510–516. http://access.bl.uk/ark:/81055/vdc_100041364068.0x000034