Wu, Z.-W.; Zou, X.-L.; Yao, P.-L.; Kang, Z.-L.; Ma, H.-J.
Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Molecules 2022, 27, 8853.
https://doi.org/10.3390/molecules27248853
AMA Style
Wu Z-W, Zou X-L, Yao P-L, Kang Z-L, Ma H-J.
Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Molecules. 2022; 27(24):8853.
https://doi.org/10.3390/molecules27248853
Chicago/Turabian Style
Wu, Zhong-Wei, Xiao-Li Zou, Peng-Lei Yao, Zhuang-Li Kang, and Han-Jun Ma.
2022. "Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate" Molecules 27, no. 24: 8853.
https://doi.org/10.3390/molecules27248853
APA Style
Wu, Z.-W., Zou, X.-L., Yao, P.-L., Kang, Z.-L., & Ma, H.-J.
(2022). Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Molecules, 27(24), 8853.
https://doi.org/10.3390/molecules27248853