« Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 47, no. 2 (septembre 8, 2023): 44–63. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/6430.