Article Versions Notes

Wu Y, Du Q, Fan X, Zhou C, He J, Sun Y, Xia Q, Pan D. Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure. Foods. 2022; 11(24):3998. https://doi.org/10.3390/foods11243998

Wu, Yang, Qiwei Du, Xiankang Fan, Changyu Zhou, Jun He, Yangying Sun, Qiang Xia, and Daodong Pan. 2022. "Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure" Foods 11, no. 24: 3998. https://doi.org/10.3390/foods11243998

Wu, Y., Du, Q., Fan, X., Zhou, C., He, J., Sun, Y., Xia, Q., & Pan, D. (2022). Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure. Foods, 11(24), 3998. https://doi.org/10.3390/foods11243998