Yu, R.; Wang, L.; Ma, Y.; Zang, J.; Qing, M.; Chi, Y.; Chi, Y.
Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment. Foods 2023, 12, 881.
https://doi.org/10.3390/foods12040881
AMA Style
Yu R, Wang L, Ma Y, Zang J, Qing M, Chi Y, Chi Y.
Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment. Foods. 2023; 12(4):881.
https://doi.org/10.3390/foods12040881
Chicago/Turabian Style
Yu, Ruihan, Lifeng Wang, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yujie Chi, and Yuan Chi.
2023. "Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment" Foods 12, no. 4: 881.
https://doi.org/10.3390/foods12040881
APA Style
Yu, R., Wang, L., Ma, Y., Zang, J., Qing, M., Chi, Y., & Chi, Y.
(2023). Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment. Foods, 12(4), 881.
https://doi.org/10.3390/foods12040881