Ma, Y.; Fu, S.; Cheng, K.-W.; Liu, B.
Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. Int. J. Mol. Sci. 2024, 25, 8668.
https://doi.org/10.3390/ijms25168668
AMA Style
Ma Y, Fu S, Cheng K-W, Liu B.
Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. International Journal of Molecular Sciences. 2024; 25(16):8668.
https://doi.org/10.3390/ijms25168668
Chicago/Turabian Style
Ma, Yurong, Shuang Fu, Ka-Wing Cheng, and Bin Liu.
2024. "Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues" International Journal of Molecular Sciences 25, no. 16: 8668.
https://doi.org/10.3390/ijms25168668
APA Style
Ma, Y., Fu, S., Cheng, K.-W., & Liu, B.
(2024). Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. International Journal of Molecular Sciences, 25(16), 8668.
https://doi.org/10.3390/ijms25168668