Lin, Y.; Wang, Y.; Jin, G.; Duan, J.; Zhang, Y.; Cao, J.
The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers. Foods 2022, 11, 1772.
https://doi.org/10.3390/foods11121772
AMA Style
Lin Y, Wang Y, Jin G, Duan J, Zhang Y, Cao J.
The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers. Foods. 2022; 11(12):1772.
https://doi.org/10.3390/foods11121772
Chicago/Turabian Style
Lin, Yuhai, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang, and Jinxuan Cao.
2022. "The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers" Foods 11, no. 12: 1772.
https://doi.org/10.3390/foods11121772
APA Style
Lin, Y., Wang, Y., Jin, G., Duan, J., Zhang, Y., & Cao, J.
(2022). The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers. Foods, 11(12), 1772.
https://doi.org/10.3390/foods11121772