Order Article Reprints

Zhong Y, Liu Y, Xing L, Zhao M, Wu W, Wang Q, Ji H, Dong J. Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability. Foods. 2022; 11(4):537. https://doi.org/10.3390/foods11040537

Zhong, Yuanyuan, Yangming Liu, Lijie Xing, Mou Zhao, Wenxia Wu, Qingling Wang, Hua Ji, and Juan Dong. 2022. "Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability" Foods 11, no. 4: 537. https://doi.org/10.3390/foods11040537

Zhong, Y., Liu, Y., Xing, L., Zhao, M., Wu, W., Wang, Q., Ji, H., & Dong, J. (2022). Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability. Foods, 11(4), 537. https://doi.org/10.3390/foods11040537