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Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods. 2022; 11(6):837. https://doi.org/10.3390/foods11060837

Ye, Tao, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, and Jianfeng Lu. 2022. "Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)" Foods 11, no. 6: 837. https://doi.org/10.3390/foods11060837

Ye, T., Chen, X., Zhu, Y., Chen, Z., Wang, Y., Lin, L., Zheng, Z., & Lu, J. (2022). Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods, 11(6), 837. https://doi.org/10.3390/foods11060837