Zhu, C.; Wang, S.; Bai, Y.; Zhang, S.; Zhang, X.; Wu, Q.; He, X.
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods 2023, 12, 741.
https://doi.org/10.3390/foods12040741
AMA Style
Zhu C, Wang S, Bai Y, Zhang S, Zhang X, Wu Q, He X.
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods. 2023; 12(4):741.
https://doi.org/10.3390/foods12040741
Chicago/Turabian Style
Zhu, Chenyan, Shouwei Wang, Yanhong Bai, Shunliang Zhang, Xin Zhang, Qianrong Wu, and Xiangli He.
2023. "Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein" Foods 12, no. 4: 741.
https://doi.org/10.3390/foods12040741
APA Style
Zhu, C., Wang, S., Bai, Y., Zhang, S., Zhang, X., Wu, Q., & He, X.
(2023). Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods, 12(4), 741.
https://doi.org/10.3390/foods12040741