Han, Q.; Leng, J.; Dong, T.; Ma, Y.; Zhao, W.
A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork. Processes 2022, 10, 1061.
https://doi.org/10.3390/pr10061061
AMA Style
Han Q, Leng J, Dong T, Ma Y, Zhao W.
A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork. Processes. 2022; 10(6):1061.
https://doi.org/10.3390/pr10061061
Chicago/Turabian Style
Han, Qiaoqiao, Juncai Leng, Tiantian Dong, Yanli Ma, and Wei Zhao.
2022. "A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork" Processes 10, no. 6: 1061.
https://doi.org/10.3390/pr10061061
APA Style
Han, Q., Leng, J., Dong, T., Ma, Y., & Zhao, W.
(2022). A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork. Processes, 10(6), 1061.
https://doi.org/10.3390/pr10061061