Fan, X.; Ma, M.; Liu, P.; Deng, X.; Zhang, J.
Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro. Foods 2024, 13, 2531.
https://doi.org/10.3390/foods13162531
AMA Style
Fan X, Ma M, Liu P, Deng X, Zhang J.
Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro. Foods. 2024; 13(16):2531.
https://doi.org/10.3390/foods13162531
Chicago/Turabian Style
Fan, Xuemei, Mengjie Ma, Pingping Liu, Xiaorong Deng, and Jian Zhang.
2024. "Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro" Foods 13, no. 16: 2531.
https://doi.org/10.3390/foods13162531
APA Style
Fan, X., Ma, M., Liu, P., Deng, X., & Zhang, J.
(2024). Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro. Foods, 13(16), 2531.
https://doi.org/10.3390/foods13162531