Article Versions Notes

Duan W, Qiu H, Htwe KK, Wang Z, Liu Y, Wei S, Xia Q, Sun Q, Han Z, Liu S. Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide. Foods. 2023; 12(5):1090. https://doi.org/10.3390/foods12051090

Duan, Weiwen, Hui Qiu, Kyi Kyi Htwe, Zefu Wang, Yang Liu, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Zongyuan Han, and Shucheng Liu. 2023. "Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide" Foods 12, no. 5: 1090. https://doi.org/10.3390/foods12051090

Duan, W., Qiu, H., Htwe, K. K., Wang, Z., Liu, Y., Wei, S., Xia, Q., Sun, Q., Han, Z., & Liu, S. (2023). Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide. Foods, 12(5), 1090. https://doi.org/10.3390/foods12051090