Zhu, Y.; Lu, Y.; Ye, T.; Jiang, S.; Lin, L.; Lu, J.
The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels. Gels 2022, 8, 10.
https://doi.org/10.3390/gels8010010
AMA Style
Zhu Y, Lu Y, Ye T, Jiang S, Lin L, Lu J.
The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels. Gels. 2022; 8(1):10.
https://doi.org/10.3390/gels8010010
Chicago/Turabian Style
Zhu, Yajun, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin, and Jianfeng Lu.
2022. "The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels" Gels 8, no. 1: 10.
https://doi.org/10.3390/gels8010010
APA Style
Zhu, Y., Lu, Y., Ye, T., Jiang, S., Lin, L., & Lu, J.
(2022). The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels. Gels, 8(1), 10.
https://doi.org/10.3390/gels8010010